This light and creamy coconut milk panna cotta, made with agar, is the perfect finish to a cosy Autumnal dinner. You can serve them in little jars or un‐mould them onto plates with the pears, pomegranate and jasmine‐pear syrup served alongside. Feel free to play around with the accompaniment to suit your taste and the season – berries or roasted rhubarb would be perfect if  pears  are not in season! Poached pears + pomegranate topping inspired by and adapted from The Bojon Gourmet.

panna cotta
 1 x 400ml tin coconut cream or full‐fat coconut milk if you can't find coconut cream
 ½ tsp agar powder
 2 tbsp maple syrup
 tiny pinch fine sea salt
 1 vanilla bean
 2 cups boiling water
 2 tbsp loose leaf jasmine tea flowers`
 ½ cup raw cane sugar*
 ⅓ cup dry white wine
 the vanilla pod leftover from making the panna cotta
 little pinch of salt
 juice of 1/2 small lemon
 2 medium‐large firm pears such as beurre bosc, peeled, cored & quartered
to serve
 pomegranate arils from about 1/2 a pomegranate

panna cotta
Place the coconut cream, agar powder, maple and sea salt in a small saucepan. Scrape in the seeds from the vanilla bean pod with a knife (reserve the pod for cooking the pears) and give the mix a good whisk to incorporate. Heat the mixture over medium‐high heat, whisking occasionally, until the agar has dissolved and the mixture is just about to begin simmering. Pour into a blender and blend for about 1 minute on high speed (don't skip this step – it's key for a perfectly creamy texture!).
Divide the mix equally into 4 serving jars or moulds and scoop any froth off the top. Chill the panna cotta in the fridge for at least 3 hours before serving.

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