Tonka bean panna cotta with caramelized pears

Pour the cream into a saucepan, add the sugar and whisk; grate the tonka bean over and whisk.

Heat on high just to a low simmer, without boiling, then turn off and let the tonka bean infuse about 15 minutes.

Put the agar-agar (or gelatin) in a large bowl with two tablespoons of cold water, mix and let steep about five minutes.

Pour the still-warm cream over the agar-agar; skim off the foam with a skimmer for a flat, smooth surface.

Transfer to a jug and pour slowly into glasses.

Refrigerate the panna cottas at least four hours.

For the compote, peel the pears, quarter them, remove stem and core, and toss them in the brown sugar syrup.

Bring the syrup to a boil, turn down to medium and simmer the pears 10 to 15 minutes until the liquid is gone and they are golden and caramelized. Refrigerate in a bowl.

Slice a pear for the garnish.

Heat a pan on high, add about a tablespoon of white sugar and melt it into a caramel, moving the pan.

Turn to medium, add the pear slice and cook a minute to a minute and a half on each side, shaking the pan, then flip.

Off the heat, add the juices from the cooked pears, then half a teaspoon of crème fraiche into the hot caramel for a caramel sauce.

Plate the caramelized slice and the caramel sauce, top each panna cotta with a quarter of the compote and set it on the plate.