Apple Pie Panna Cotta

For the Panna Cotta:

Pour whipping cream into a medium saucepan and lightly sprinkle gelatin over the top. Allow to sit for 5 minutes. Stir in brown sugar and heat over medium-low heat (do not boil). Whisk until brown sugar and gelatin have dissolved.

Whisk in sour cream, vanilla, and cinnamon until smooth. Pour 1 cup of mixture into each glass or bowl.
Note: panna cotta is traditionally served free-standing, and therefore if you have small molds you can use those. I used glasses for ease.

Refrigerate panna cotta for at least 4 hours, but up to overnight is fine.

For the Apple Compote:

In a large saucepan, combine water, sugar, vanilla, rum, cinnamon, and nutmeg. Bring to a boil until the sugar is dissolved and the mixture slightly thickens, around 5 minutes. Add apple cubes and return to a boil. Reduce heat to a simmer, stirring occasionally until apples are tender and mixture thickens, around 20 minutes.

Remove from heat and place in a bowl in the refrigerator until panna cotta is ready to serve.

*Add approximately 1/2 cup compote mixture to the top of each panna cotta and serve!