Andreas Papadakis bay leaf panna cotta

Method

1. To make the panna cotta, bring the milk, caster sugar, and bay leaf to the boil. Remove from the heat, cover and leave to infuse for 15-20 minutes.

2. Meanwhile, soak the gelatine leaves in cold water for 15 minutes.

3. Discard the bay leaf from the milk mixture and bring it back to the boil. Add the squeezed- out gelatine and stir to dissolve completely.

Divide the panna cotta mixture evenly between eight dariole moulds and allow to set overnight in the fridge.

4. For the frangipane, pre-heat the oven to 160°C and line a baking tray with baking paper. Place softened butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until pale.

Add the eggs one at a time, beating well between each addition, then add the almond meal and flour and mix until just incorporated.

Spread the frangipane mixture onto the baking tray and bake for 15 minutes or until golden and cooked through.

Allow to cool and cut in circles the size of the top of your dariole mould.

5. For the pears, bring the verjuice, sugar and vanilla to simmer until all the sugar is dissolved.

In the meantime, peel, core and quarter the pears and then thinly slice lengthwise. Pour the sugar syrup over the top, cover and let cool in the fridge overnight.

6. For the almonds, melt the butter in a small pan, add the almonds and slowly cook until the butter and almonds are brown and fragrant. Remove from the heat, season with the salt and keep at room temperature.

7. To serve, briefly submerge the base of each mould in a bowl of hot water to loosen the panna cotta, then carefully turn out onto a plate.

Place a piece of frangipane over the top, arrange the pear slices and some of the syrup. Finish with a spoon of the almonds and some butter.

Best Wine Match for Panacotta

A glass of Botrytis - think sweet semillon or sauvignon blanc, will go down a treat with this delicate dish.