If you were looking for a special holiday dessert that is easy to prepare and delicious look no further - this spiced panna cotta with poached pears and cocoa hazelnut granola is a perfect, quick dessert for your holiday gatherings. 

*In collaboration with Mimina Granola

2019 was an exceptional year. A rollercoaster of changes, new beginnings, and perspectives. 

I entered the freelancer world with my feet on the ground, but with my head in clouds -full of dreams and goals to achieve. I got married, yes, that happened as well :), we moved to the countryside in search of inspiration, a slow life, and clear air. We traveled, mostly for work, but found so much pleasure in meeting new people, eating local food, and being able to work from wherever we want to. It wasn’t easy, but as always, things fall in their right place eventually. 

It was a year of Instagram as well, where I got to meet (even if only virtually) so many wonderful personalities, talk about recipes, share stories, and admire courageous people from all over the world. Seeing all these people trying to build their own dreams and believing firmly in their calls, encouraged me even more to follow silly dreams of my own. Dreams are a funny thing - they might come true when you least expect it. 

Even though I try to slow down, I have already started drafting new projects for 2020. I've always wanted to have a small corner of my website where I can share articles outside of the world of recipes (even if this is still my favorite) that touch upon areas such as slow living, gardening, entrepreneurship. With the holiday season on our doors, I decided to open Table stories. 

Table stories are born as a need to give a voice to many ideas and dreams in realization. I envision it as an online magazine where you can read interesting articles over a cup of coffee or tea on a slow Saturday afternoon, find out about new companies or events.

I am thrilled to open this new chapter with an inspirational story of a female entrepreneur from Italy, Francesca D'Antonio, and her Granola business. Francesca was kind to share her path from living all over the world, becoming an art expert, finding happiness in slow life in Santa Sofia, and opening her own granola business. You can read all about it in my latest article here.

A great family story, high-quality organic ingredients are just one of the things that can describe Mimina Granola. As a granola lover, I often bake my own granola as the store-bought is too sweet and with additives. Finding granola that seems like the homemade version wasn't possible until I've tried Mimina Granola. When Francesca sent me the box of four different flavors, I couldn't wait to try them all, and let me tell you I couldn't decide which one was my favorite. Great texture and even better taste, the mix of ingredients and spices are what make every granola mixture so interesting.

I use granola for many of my recipes, both sweet and savory, as it gives extra texture and taste. Today I am sharing with you my holiday version of panna cotta, with poached pears and delicious cacao hazelnut granola. 

For holidays I always try to make something new and surprise my guests. This spiced panna cotta with poached pears and chocolate is a perfect quick dessert that you can make just a few hours before your guests arrive. Panna cotta itself takes less than 10 minutes, and poached pears give them a more festive and warm tone. Cinnamon, cloves, and star anise are my favorite holiday spices, especially when poaching fruit. Once the pears are cooked, simmer the remaining water until it resembles syrup. This will give your panna cotta extra flavor. 

Cacao Hazelnut Mimina Granola is made of delicious chocolate chunks, and a generous sprinkle of this chocolate heaven will make this recipe more interesting with different flavors and textures. 

Francesca offers so many interesting products and granola combinations on her website, so make sure to stop by and take a look. We prepared a special discount code for your shopping as well - grab the code in my Table Stories article and get free shipping and a free package of salty "Sale & Pepe" granola.

You need more holiday granola recipes? Try this delicious Roasted Pumpkin Apple Cheddar Soup with Apple Cinnamon Granola. If you decide to make either of them make sure to tag me on Instagram @thehungryapron so I can see your creations.

Wishing you all a wonderful holiday season!

Spiced Panna Cotta with Poached Pears and
Cacao Hazelnut Granola

Marija Gvozdenovic

INGREDIENTS

Serves 4

Prep. time: 10 minutes

Cooking time: 20 minutes

For panna cotta

500ml fresh cream

80g sugar

½ tsp vanilla extract

8g gelatin

FOR poached pears

500ml water

60g sugar

1 cinnamon sticks

2 cloves

1 smaller star anise

2 pears

FOR GARNISH

2 tsp Cacao Hazelnut Mimina granola

Dark chocolate for decoration

METHOD

Prepare the panna cotta:

Prepare gelatin according to instructions. If you are using gelatin sheets, place them in cold water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved (don’t let it overheat) and remove the pan from heat.
In a large saucepan, bring cream and sugar just to a boil over medium heat, stirring constantly. Remove from heat and stir in dissolved gelatin and vanilla extract. Divide the cream mixture into equal four cups and leave to cool on room temperature. Once cooled down, refrigerate for at least 5 hours or overnight.

Prepare the poached pears:

Poach the pears by putting water, sugar, and spices in a large cooking pot. Bring to simmer until the sugar dissolves. Peel the pears and gently add them to the simmering water. Cook until soft, for 15-20 minutes, depending on their size. Once ready, remove them and continue to simmer the water until it becomes syrup.

Serve:

Before serving, dip the glass of panna cotta into a bowl of hot water for 3 seconds and then invert the cup onto a small serving plate. Cover the panna cotta with 2 tbsp of spiced syrup and sprinkle with cacao hazelnut granola and dark chocolate chunks. Serve with half of the soft poached pear.