Ginger Pear Panna Cotta

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Credit: Kimberley Brock Brown, CEPC, AAC
Skills for Culinarians Day Cookbook, July 2004

From the Chef

“Alternatives: Add another spice/fruit combination. such as Saigon cinnamon and apple; add chocolate.”


22 1/2oz. PreGel panna cotta
65 oz. milk
l0 oz. pear
Ground ginger to taste


1) Warm milk, panna cotta mix and ginger puree.

2) Whisk in pear puree.

3) Fill molds and set 1 hour at 107°F


6 Individual Desserts



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Association of Nutrition & Foodservice Professionals