Pear panna cotta with maple syrup and almond tuiles

1. Peel the pears, remove the heart and seeds and cut into very small dice. Place them in a saucepan with 20 g of sugar and pour water to cover. Simmer for 10 minutes, then drain and set aside.

2. Soften the gelatine leaves in cold water. Split the vanilla pod, scrape the seeds and pour into a saucepan with the pods. Add the cream and 50 g of sugar and bring toa boil. Remove the vanilla pods.

3. Squeeze the gelatine, and off the heat, stir in the cream, whisking until completely dissolved. Add the diced pear and mix gently.

4. Place cling film into 6 ramekins. Pour the pear cream mixture into the ramekins. Cool and refrigerate for  2 hours.

5. Meanwhile, prepare the tuiles. Preheat the oven to th. 6/7 - 200°C.
Melt the butter. Combine the granulated sugar, vanilla sugar, flour, egg and salt with a wooden spoon. Stir in the melted butter, almonds and mix.

6. Line parchment paper on the baking sheet and brush with oil.
Place small heaps of dough with a tablespoon. Spread with the back of a fork dipped in cold water. Bake for 4 minutes.

7. Remove from the oven and take off the tuiles with a metal spatula. Place them immediately on a rolling pin or a bottle, to give them the shape. Let cool.

8. Before serving, pour a tablespoon of maple syrup on each plate and unmold the pear panna cotta. Serve with almond tuiles.

Photo credit: Sucré Salé