1 licorice root cut into small pieces or 1 tsp licorice extract
3/4 cup sugar
4 mint leaves
1 bottle Trefethen Signature Chardonnay
1Soak gelatin in enough water to cover the powder, about 2 Tbsp. In a heavy saucepan bring the heavy cream to a boil along with the split and scraped vanilla bean and sugar.
2After the mixture boils, pour it into a bowl and whisk in the fromage blanc. Discard the vanilla bean.
3Heat the gelatin over low heat for about one minute to dissolve and whisk into cream mixture. Pour the mixture into eight 10 oz. ramekins or foil cups. Refrigerate at least 4 hours.
4To make the poached pear, put all the ingredients in a saucepan and simmer for an hour covered. Take out the pears and reduce the wine mixture to a syrup consistency about another hour.
5To assemble, un-mold the panna cotta with a knife, turning it over onto a plate. Makes slices in pear ½ inch from the stem to fan, or serve whole atop panna cotta. Drizzle with wine syrup and garnish with toasted hazelnuts.