Honey Panna Cotta, spiced pear, cinnamon granola topping

Mathilde Besly – food stylist and photographer

To get into the spirit of Christmas a little cocoon this year, the stemmed glasses are filled with a natural sweet amber wine Rasteau from Domaine des Girasols. And the dessert is greedy, melting, but light with a panna cotta with honey, pear and spices! Creamy and spicy, it is adorned with a pretty granola-cinnamon topping, giving it an enveloping side that is accentuated by the crunch. With this dessert, we play with contrasts of textures, temperatures and flavors. For Christmas, treat yourself to a simple but refined dessert !


With its amber color, its aromas of dried fruits and sweet orange are in harmony with the poached pear and spices and highlight the creamy character of the pana cotta. The restrained sweetness of this natural sweet wine accompanies this gustatory experience with an elegance reserved for rare occasions.

Preparation time: 20 minutes – Cooking time: 15 minutes – Pause: Overnight

Ingredients for 6 people

10 g gelatin (5 sheets)
10 cl of milk
50 cl of cream
100 g powdered sugar
3 tablespoons of lavender honey + 3 for cooking
A knob of butter
2 tablespoons of sugar
2 tablespoons of 5 spice mix
3 pears
6 tablespoons of granola

The day before or at least 4 hours before, soften the gelatin in cold water. Boil the milk. Add the honey off the heat.

Heat the cream very gently. Squeeze out the gelatine and dissolve it in the hot milk, then mix it with the cream. Pour into silicone molds.

Set aside in the refrigerator for at least 4 hours or overnight.

In a saucepan, place your pears, peeled and cut in half. Cover with water to the top, then add the spices and sugar. Bring to a boil, then lower the heat and cook for about 10 minutes.

Once cooked, drain them. Heat three tablespoons of honey in a pan and add the pears to brown them nicely. Remove the pears and add the butter to the pan to make a small caramel.

Turn out your panna cotta onto plates, add half a pear and a tablespoon of granola. Finish with a little caramel on each plate.


Mathilde Besly is a food stylist and photographer, passionate about the world of food, and the author of a blog www.besly.fr, she loves to share and exchange her culinary discoveries.

“My cooking I like it healthy, seasonal, organic and easy to make with a big penchant for vegetables! “

For proof ! Her instagram account is a pleasure for the eyes and the taste buds, we invite you to discover it: Insta @mathilde_besly

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