Brownie with panna cotta and stewed pear

Created by

  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux
level 2

Chocolate, pear and caramel may be a classic combination, yet this recipe gives it a contemporary twist. What can you expect: solid chocolate flavours, creaminess and lovely acid hints of pear. Everyone will love this dessert. Putting it on the menu will appeal to a broad audience.

Brownie with panna cotta and stewed pear

Recipe components

Brownie with cocoa nibs (for 2 squares of 17 cm)

  • 205g
  • 170g

Beat until light and fluffy.


Spread into two trays and sprinkle with Callebaut NIBS-S. Bake at 175°C for 14 minutes.

Panna cotta with vanilla

  • 380g
  • 120g
  • 1pod(s)

Bring to the boil and remove from the heat.

  • 70g
    gelatin mass

Leave to soak and add. Leave to dissolve thoroughly and strain.

Leave to cool for two hours. Mix every half hour and then spread over the brownie in the trays.

Stewed pear with lime

  • 400g
    blanched pear (diced)
  • 100g
  • 50g
    pear juice
  • 1piece(s)
    lime juice
  • 1piece(s)
    lime zest

Bring to the boil.
Cook the stewed pears.

Crunchy sheet of chocolate


Mix and pour onto a sheet.
Cut into pieces of 8.5 cm x 3 cm.

Caramel and balsamic vinegar reduction

  • 500g

Make a caramel.

  • 280g
    balsamic vinegar

Deglaze with the balsamic vinegar and leave to cool.

Finishing and presentation

Arrange a piece of brownie-panna cotta on a plate. Top with a sheet of chocolate. Add stewed pear. Finish with the caramel and balsamic vinegar reduction.