Panna cotta und pochierte Birne mit Salbeisirup

they should not become too soft. Then let them cool completely.

For the panna cotta, put the cream, whole milk, granulated sugar, cinnamon, and fresh sage in a saucepan. Place the pan over medium heat and stir well. Bring gently to a boil.

Meanwhile, soak the gelatin sheets in cold water for five minutes. After five minutes, squeeze out the sheets.

When the cream mixture has come to a boil, pour it through a sieve and then return it to the pan. Place it over very low heat and gently stir the gelatin sheets into the mixture. Pour the mixture into a clean bowl and let it cool completely.

Divide the mixture among four bowls. Place the bowls in the refrigerator and let them set for at least four hours or overnight.

Before serving, cut the poached pears in half and crumble the speculaas cookies. Serve the panna cotta with the poached pear and cookie crumbs.