Apple Cinnamon Panna Cotta
Panna cotta originates from the Piedmont region of Italy, and over the years, many flavored variations have been created. Apple cinnamon panna cotta is a perfect autumn dessert that combines spicy flavors and creamy texture. Imagine the soft panna cotta melting in your mouth after a bite, while the sautéed, honeyed apple and the warmth of cinnamon create a perfect harmony. The secret to perfect panna cotta is the right gelatin ratio and the use of high-quality cinnamon. Try this mouthwatering version garnished with toasted nuts or fresh whipped cream!
Ingredients for this recipe
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Preparation Steps
1
Soak the gelatin sheets in cold water for 5 minutes, or until softened.
2
In a saucepan, combine the heavy cream, milk, sugar, vanilla bean seeds (scraped from the pod), ground cinnamon, and cinnamon stick. Heat over low heat until the sugar is completely dissolved, but do not boil.
3
Remove the cinnamon stick and let the mixture steep for a few minutes to allow the flavors to infuse.
4
Squeeze the excess water from the softened gelatin sheets, then add them to the warm cream mixture. Stir until completely dissolved.
5
Strain the mixture through a fine-mesh sieve to remove any vanilla bean particles, then pour it into small molds or glasses.
6
Let cool to room temperature, then refrigerate for at least 4 hours, or until completely set.
7
Meanwhile, peel and dice the apple into small cubes. In a skillet, heat the honey, add the apple, and sauté for a few minutes until slightly softened.
8
Before serving, spoon the honeyed apples over the top of the panna cotta and sprinkle with a little ground cinnamon for extra flavor.
