“Pribináček” with pear (Buttermilk panna cotta)
"Pribináček, for me, is a return to childhood. And even though it's not a cheesecake, but a panna cotta, the first spoonful is enough and you're instantly in a time machine," chef Pavel Býček presents his recipe.
Ingredients · Servings For 4 people
- 2 sheets gelatin
- 300 ml whipping cream
- 70 g caster sugar
- 1 vanilla pod
- 300 ml buttermilk
- 250 g caster sugar
- 1 vanilla pod
- 2 star anise
- 1 cinnamon roll
- 3 cloves
- 4 cardamom pods
- 3 pcs pear
- 1 handful walnuts
- fit
Method · 1 h 5 min
- For the panna cotta, let the gelatine swell in a bowl of cold water. Pour the cream into a saucepan, add the sugar, the scraped seeds from the vanilla pod and the pod itself and boil until the sugar dissolves. Add the squeezed and swollen gelatine to the warm but not boiling cream. Stir to dissolve the gelatine. Let cool to room temperature then add the buttermilk and stir. Pour the mixture into bowls, cover with cling film and leave to set in the fridge for at least 4 hours, preferably overnight.
- Pour 500 ml of water into a saucepan over the poached pears. Add 250 g of sugar, orange peel and spices and boil to a syrup. Then reduce the heat so that the syrup does not boil but only occasionally bubbles form at the bottom. Peel the pears and cut them into thin wedges. Place them in the syrup and poach for about 15–20 minutes, depending on the firmness of the pears. The finished pears must be soft but not fall apart. Let the pears cool in the syrup.
- Prepare the caramelized nuts. Place 3 tablespoons of the caramel sugar and the nuts in a saucepan. Heat, shaking the saucepan until the sugar begins to melt and the nuts are coated in the mixture. Leave to cool, then chop roughly.
- Remove the pears from the syrup and let them drain. Save a few wedges for garnishing each serving, dice the rest, mix with the caramelized walnuts and drizzle with the plum brandy.
- Place the diced pear and nuts on top of the hardened panna cotta in a bowl and top with the remaining slices of poached pear. If you want, you can also briefly sear them with a flambé gun to lightly caramelize them. Cut a fresh pear with a nice skin into thin wedges and decorate the bowls with them. Finally, rinse the saucepan from the caramelized nuts with a little of the poaching syrup and pour the resulting lightly caramelized juice over the panna cotta. Serve.