Stuffed Pear Leg in Chocolate – Chili Crust and Heavenly Coffee Panna Cotta

5 from 5 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 234 kcal


Coffee panna cotta

  • 400 ml Cream
  • 100 ml Milk
  • 3 tbsp Coffee beans
  • 2 Tonka beans
  • 60 g Sugar

stuffed pear in chocolate chili crust

  • 4 Williams pears
  • 1 bar Chocolate 70% cocoa
  • Chili threads
  • 15 g Sugar
  • 4 sheet Gelatin
  • 20 g Food starch
  • 15 g Unsweetened cocoa
  • 250 ml Milk
  • Chilli from the mill
  • 500 ml White wine
  • 500 g Sugar
  • 1 Cinnamon stick
  • 1 Vanilla pod

For the deco

  • 1 bar Chocolate white
  • Balttgold
  • Unsweetened cocoa
  • Toothpick


Panna cotta

  • Roast the coffee beans in a hot pan, briefly roast the tonka beans, then let them cool down a bit and add both to the cream and add the milk, leave to stand in the refrigerator for about an hour. Soak the gelatine in cold water. Briefly bring the cream mixture with the beans to the boil, add sugar and a pinch of salt, then sieve off the cream mixture. Bring to the boil again briefly and dissolve the gelatine in it. Pour the mixture hot into the dessert bowls and chill for about 4 hours.

Filled pear in chocolate - chili crust

  • Peel the pears with the peeler, leaving the stem on. Hollow out the pear from below and remove the core. Cook the pears in a brew of 500ml water, 500ml white wine, 500g sugar, 1 cinnamon stick and a little vanilla pod in the steamer for about 30-40 minutes. Now let the pears cool down and put the stem down in water glasses for better filling. For the filling, mix sugar, cornstarch, cocoa, a pinch of salt and dissolve in a little milk. Grate about 30 g of the chocolate and add. Bring the rest of the milk to the boil and stir in the chocolate mixture with the whisk. Season the whole thing with chilli from the grinder and fill the pears with it. Chill for about an hour. Now place the pears on a plate and brush them all over with dark, melted chocolate and decorate them with chilli threads while the chocolate is liquid.

Angel wings for decoration

  • Melt the white chocolate and spread it with a brush in the shape of angel wings on baking paper. Embed a toothpick in the fresh chocolate as a holder and decorate the wings with gold leaf


Serving: 100gCalories: 234kcalCarbohydrates: 32.6gProtein: 3.9gFat: 7.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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