Goat Cheese Panna Cotta, Bartlett Pear Puree, Pear Chips & Eggnog Ice Cream

Serves: 12|Prep: 1 hour 30 minutes|Cook: 4 hours|Total: 5 hours 30 minutes |Provided by USA Pears


  • 3 cups (24 oz.) Whole Milk, divided
  • 4 tsp Gelatin
  • 2 cups (16 oz.) Heavy Cream
  • 1 cup Brown Sugar
  • 1 each Vanilla Bean
  • 6 oz. Goat Cheese
  • 5 each Egg Yolks
  • 6 tbs (3 oz.) Granulated Sugar
  • 2 1/2 cups (20 oz.) Whole Milk
  • 1 cup (8 oz.) Heavy Cream
  • 1 tsp Nutmeg, freshly grated
  • 1/4 cup (2 1/2 oz.) Dark Rum
  • 4 each USA Bartlett Pears
  • 1 1/2 cups Granulated Sugar
  • 1 1/2 cups Water
  • 2 tbs Lemon Juice
  • 4 each USA Bartlett Pears
  • 1 cup (8 oz.) Water
  • 1 each Cinnamon Stick
  • 3 each Star Anise
  • 2 each Whole Cloves
  • 1 each Vanilla Bean


  2. Dissolve the gelatin in 1 cup milk and set aside.
  3. Bring the remaining milk, cream, sugar, vanilla bean and goat cheese to a boil over medium heat, stirring to break up and completely dissolve the sugar and goat cheese.
  4. Remove the pan from the heat and add to the milk and gelatin mixture. Stir well to combine and strain through a fine mesh sieve into a clean container with a spout.
  5. Fill 12 individual molds or serving dishes lightly coated with neutral flavored oil.
  6. Refrigerate at least 3 hours or up to overnight.
  8. Beat the egg yolks in a mixer with the whisk attachment for 2 minutes.
  9. Add the sugar slowly, continuing to mix until the yolks lighten in color and the sugar is completely dissolved.
  10. Combine the milk, cream and nutmeg over high heat and bring to a boil.
  11. Remove the pan from the heat and temper the egg mixture with the hot cream and milk.
  12. Return everything to the pan and cook stirring constantly until the mixture has thickened slightly and coats the back of a spoon.
  13. Remove from the heat, stir in the rum and strain into an ice bath. Chill completely before freezing in an ice cream maker.
  15. Lightly oil a silicone baking sheet or piece of parchment paper.
  16. Combine the sugar, water and lemon juice in a saucepan over medium heat. Bring to a boil, reduce the heat to a simmer and continue to cook 10 minutes or until syrupy.
  17. Use a mandolin to thinly slice the pears and transfer them directly to the syrup to soak for 10 minutes.
  18. Remove the pear slices from the syrup allowing as much liquid as possible to drip
    from them before laying them on the silicone sheet.
  19. Bake in a 200-degree oven for 2 to 3 hours, until completely dry and crisp.
  21. For the puree, peel and core the pears, then cut them into chunks.
  22. Put the pear chunks in a saucepan with the water and spices and simmer over low heat, stirring occasionally, until they are cooked through and tender.
  23. Remove the spices and puree.
  25. Spread about 3 tablespoons pear puree across the bottom of each of 12 plates.
  26. To unmold the panna cotta, run a thin paring knife around the outside edge of each container and invert the panna cotta onto the puree.
  27. Add a small scoop of ice cream on the side and stand 3 pear chips vertically, at different angles, around the panna cotta.
  28. Serve immediately.