Amaretto pudding with chocolate sauce and gratinated pears

Ingredients for 6 servings:

• 330 g biscuits (Amarettini)
• 300 ml cream
• 300 ml milk
• 4 large egg yolks
• 1 ½ tbsp sugar
• 6 tbsp Amaretto
• 4 sheets of gelatin, soaked in water for 10 minutes
• 100 g chocolate, 70%
• 200 g cream
• 1 tbsp cocoa powder
• 2 tbsp sugar
• 3 pears, peeled, halved, pitted
• 3 tbsp butter, melted
• 3 tbsp sugar, brown

Instructions

Working time approx. 35 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 35 minutes

Panna Cotta of Amarettini with caramelized pears and chocolate sauce

For the pudding, finely crumble 300g of amaretti biscuits and briefly bring to the boil with the cream and milk, stir, and set aside. Beat the egg yolks with 1.5 tbsp of sugar and the liqueur until frothy and add to the hot cream and milk. Continue beating the mixture in a hot water bath for 4 minutes, add the squeezed out gelatine, mix, and then chill the cream in a cold water bath. Pour the cold mixture into 6 small molds (approx. 6cm in diameter) and refrigerate for several hours or overnight. For the sauce, stir the chocolate, 2 tbsp of sugar, and the cocoa into the cream and heat gently until the chocolate has melted, stir well, and set aside. Cut the pear halves lengthwise into narrow fans, starting at the tip, leaving the thick end together. Place the halves round-side up on baking paper, brush with butter, sprinkle with brown sugar, and lightly brown in the oven at 160°C for about 10 minutes. For very ripe pears, you can also briefly caramelize the sugar directly with a blowtorch. This will keep the pear cold. Briefly dip the pudding molds into hot water, loosen the edges with a knife, turn out the contents, turning them once if desired, and spread some of the remaining 30g of coarsely crumbled amaretti biscuits over each pudding. Heat the sauce slightly to thin it out and spread it between the pudding and the caramelized pear.