Spiced panna cotta with mulled pears

This delicious, simple pud sees panna cotta spiced with cinnamon and cloves, served with festive wedges of mulled wine-poached pears and finished with a sprinkle of aromatic lemon thyme leaves. This easy make-ahead dish would make an excellent alternative Christmas Day dessert and can easily be scaled up to feed a larger group.

First published in 2021




Panna cotta

  • 500ml of double cream
  • 200ml of whole milk
  • 80g of caster sugar
  • 4 gelatine leaves
  • 2 tsp ground cinnamon
  • 1 tsp cloves

Mulled pears

To garnish



Begin by making the panna cotta, as this can be done well in advance and requires at least 6-8 hours to set. Place the gelatine leaves in a bowl of cold water and leave to bloom for 10 minutes

  • 4 gelatine leaves

Place the cream, milk, sugar, cinnamon and cloves in a pan and gently bring to the boil


Squeeze any excess water from the gelatine leaves and whisk into the warm cream until melted. Pass the cream through a fine sieve into a container, then whisk again to disperse the cinnamon evenly. Place in the fridge to set for at least 6–8 hours


For the mulled pears, place everything except the pears into a pan and bring to a simmer


Peel, quarter and core the pears, then slice each quarter into 3 even wedges. Gently poach the slices in the simmering wine until cooked through but not too soft (around 5-6 minutes, but this will depend on the ripeness of your pears)


To serve, use a large serving spoon to carve out a nice big spoonful of the spiced panna cotta and place in a serving bowl. Top with pieces of mulled pear and some of the liquid they were cooked in, then finish with some picked leaves of fresh lemon thyme

First published in 2021

Having grown up regularly visiting the family allotment with his mother, Lewis de Haas has gone on to become a chef whose food is driven by seasonal produce – something clear for all to see on his menu at London’s Crispin.

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