Preparation

1. Prepare the panna cotta: In a small bowl put the water and on top of it the gelatin powder and wait until the gelatin melts and swells. In a small saucepan heat the milk and cream, but do not boil.

2. In a large bowl put the white chocolate and vanilla and pour the hot solution over them. Wait about 1 minute until the chocolate melts and whisk everything together until you get a smooth cream.

3. Divide the cream evenly between the individual dishes, cover and refrigerate overnight.

4. Prepare the pears: In a saucepan with a thick bottom, bring the water and sugar to a boil. Lower the flame to a gentle boil and stir occasionally until the sugar melts — about 5 minutes.

5. Add the grenadine followed by the pears. If necessary add more water until the pears are covered with syrup. Cook until the pears are completely softened — about 12 minutes. Remove the pears from the pots in an airtight container and put them in the refrigerator overnight.

6. The syrup left in the pot is continued to cook until it is reduced and thickened. It is also transferred to an airtight container and placed in the refrigerator overnight.

7. Assemble the dish: Slice the pears into thin slices. Wet a kitchen towel with warm water, fold it in half, and place the individual serving utensils on it for a few seconds, to help release the panna cotta from the dishes. Turn the cream dishes on small serving plates, using a spoon pour a little of the grenadine syrup over each dish and place over a few pear slices.