Vanilla Apple Cider Panna Cottas
Serves: 4 servings
Panna Cotta
  • ½ envelope unflavored powdered gelatin (about 1¼ teaspoons, or 3.5 g)
  • 2 tablespoons cold water
  • 1 cup (230 g) heavy cream
  • ½ cup (115 g) half and half
  • 2½ tablespoons (33 g) sugar
  • 1 vanilla bean, split open and seeds scraped out
  • 1 cinnamon stick
Apple Cider Gelee
  • 1½ cups (365 g) apple cider
  • 1½ tablespoons (21 g) sugar
  • ½ teaspoon unflavored powdered gelatin
For the panna cotta:
  1. In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 2 minutes.
  2. In a large saucepan combine cream, half and half, sugar, vanilla bean and seeds, and cinnamon stick, and bring just to a simmer over medium high heat. Let simmer for about 15 minutes, stirring regularly to prevent scorching.
  3. Remove saucepan from heat and strain into a bowl. Stir in gelatin mixture until melted and fully incorporated.
  4. Divide mixture among 4 individual size ramekins or glasses.
  5. Cover and refrigerate for at least 4 hours or overnight until the mixture has set.
For the apple cider gelee:
  1. Put cider and sugar in a medium saucepan and boil the cider until it has reduced to ¾ cup, about 15 minutes.
  2. Sprinkle ½ teaspoon of gelatin over 1 tablespoon of water and let stand until softened, about 2 minutes. Whisk the gelatin into the cider mixture until fully dissolved.
  3. Transfer the mixture to a measuring cup with a spout and let cool about 30 minutes. Gently pour 2 tablespoons of the cider over each panna cotta over an inverted metal spoon. Refrigerate until set, at least 2 hours.
Recipe by Dessert First at