Stuffed Pear Leg in Chocolate – Chili Crust and Heavenly Coffee 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.

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.

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