Spiced Cardamon Panna Cotta

Method

1. Lightly grease Chill 6 x ½ cup dariole moulds or ramekins. 
2. Combine cream, milk, sugar, cardamom pods and vanilla in a medium saucepan. Bring to boiling point, stirring, over a medium heat, 2-3 minutes until sugar dissolves. Remove from heat. Remove cardamom pods from milk mixture. 
3. Quickly whisk gelatin into just boiled water with a fork until dissolved. Cool slightly. Whisk about ½ cup cream mixture into the melted gelatin, then whisk this into the cream mixture.
4. Spoon 1 tsp of cream mixture into chilled moulds. Place 1 pear slice in base of each. Chill 5 minutes until pear is secure.  
5. Fill each with remaining mixture. Place on a tray. Chill overnight before unmoulding. 
6. To unmould, run the point of a knife carefully around the edge of each mould. Immerse one at a time in a small amount of hot water for 2-3 seconds. Invert onto a serving plate. Shake firmly. Carefully remove mould. Chill until required.
7. Reduce reserved juice by boiling in a small saucepan 10 minutes. Allow to cool. Cut remaining pear slices into small pieces, mix with raspberries and ginger. Pour over cooled syrup. Spoon fruit over panna cotta to serve.