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Cotta cream unflavored gelatin brown sugar sour cream vanilla ground cinnamon _____ Apple Compote apples water vanilla ground cinnamon
Viewed: 36 - Published at: a year agoIngredients
- FOR THE PANNA COTTA:
- 2-1/2 cups Heavy Whipping Cream
- 1 package Unflavored Gelatin (~2 1/2 Tsp)
- 1/2 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
- 1/4 cups Sugar
- 1 teaspoon Pure Vanilla Extract
- 1 ounce, fluid Spiced Rum
- 1/2 teaspoons Ground Cinnamon
- 1/4 teaspoons Nutmeg
Method
- 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!
