Parmigiano Reggiano Pannacotta with Saffron & Prosecco Poached Pears

For the Parmigiano Reggiano crisps, lay the Parmigiano Reggiano evenly onto a flat tray, then bake at 180°C for 8-10 minutes till golden in colour. Remove from oven and allow to cool. Set aside.

Soak gelatine leaves in cold water for 5 minutes or till soft, drain well from the water.

Add cream, and milk into a large saucepan and gently bring to a boil. When boiling add gelatine leaves and stir for 2 min till dissolved. Then add Parmigiano Reggiano and stir to melt.

Remove mix from heat and blend till smooth and allow to cool.

Pour liquid into your favourite dessert bowl or mould, then place in the fridge for a minimum of 6 hours or overnight for the best result.

Place pears in a medium saucepan and cover with Prosecco. Add sugar, saffron, cinnamon, cloves, star anise and lemon rind. Bring to the boil on high heat. Reduce heat to low and cook for 20–25 minutes, until pears are tender. Remove pears and set aside to cool.

Strain syrup into a clean saucepan, discarding solids. Heat syrup on medium heat and simmer for 10–15 minutes, until reduced to about 3⁄4 cup and thickened to a glaze. Set aside.

To serve, turn the bowl/mould upside down and carefully try to remove the pannacotta from its mould onto a serving plate/platter. Serve with pears and Parmigiano Reggiano crisps and drizzle with wine syrup.