Vanilla Panna Cotta & Pear Torta

Vanilla Panna Cotta

• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 2 tablespoons agar agar flakes/powder
• 3 tablespoons sugar
• 1 vanilla bean

1. In a small saucepan, cook all the ingredients over medium high heat; stir occasionally until agar agar has dissolved.
2. Let mixture stand for 10 minutes at room temperature.
3. Pour into molds and refrigerate for at least two hours.
4. Remove from molds and serve.

Pear Torta

• 2 pears
• 20 mL butter
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon brown sugar
• 1/3 teaspoon pure vanilla extract
• 1/2 cup sugar
• 2 large white eggs
• 1 cup pastry flour
• 2 teaspoons baking powder
• 2 tablespoons milk

In a saucepan, stew pears in butter with cinnamon, nutmeg and brown sugar until caramelized.
1. Place in a buttered cake pan.
2. Beat butter, vanilla and sugar until pale and creamy; add eggs one at a time, beating well.
3. Sift flour and baking powder together. Fold into mixture. Add milk and mix to combine.
4. Spoon batter over fruit mixture and bake at 350°F for 40 minutes or until cake springs back when lightly touched.
5. Flip onto a plate and cut into individual mini cakes with a round cookie cutter.