20--- Apple Pie Panna Cotta

I promise I will only post good, healthy items for the next week. But I had to attempt another Thanksgiving dessert this weekend.

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!

Apple Pie Panna Cotta

Serves 6

PANNA COTTA

2 1/2 cups heavy whipping cream

1 package unflavored gelatin (~2 1/2 tsp)

1/2 firmly packed light brown sugar

1 cup sour cream

2 tsp pure vanilla extract

1 Tbsp ground cinnamon

APPLE COMPOTE

4 apples, peeled, cored, and diced into 1/2" pieces (I used Golden Delicious and Honeycrisp)

1 cup water

1/4 cup sugar

1 tsp pure vanilla extract

1 oz spiced rum

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

DIRECTIONS:

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.

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, ~ 5 minutes. Add apple cubes and return to a boil. Reduce heat to a simmer, stirring occasionally until apples are tender and mixture thickens, ~20 minutes.

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

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