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Apple Pie Panna Cotta

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Level: Easy

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Description

This is Apple Pie Panna Cotta. Tastes just like apple pie with vanilla ice cream, just without the crust! The panna cotta has a consistency much like my Russian Cream, and the apple compote topping adds lovely flavor and texture. KEEPER!

Ingredients

  • FOR THE PANNA COTTA:
  • 2-½ cups Heavy Whipping Cream
  • 1 package Unflavored Gelatin (~2 1/2 Tsp)
  • ½ cups Firmly Packed Light Brown Sugar
  • 1 cup Sour Cream
  • 2 teaspoons Pure Vanilla Extract
  • 1 Tablespoon Ground Cinnamon
  • _____
  • FOR THE APPLE COMPOTE:
  • 4 whole Apples, Peeled, Cored And Diced (I Used Golden Delicious And Honeycrisp)
  • 1 cup Water
  • ¼ cups Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1 ounce, fluid Spiced Rum
  • ½ teaspoons Ground Cinnamon
  • ¼ teaspoons Nutmeg

Preparation

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!

One Comment

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bakinghomesteader on 11.11.2010

This looks yummy!

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