Cinnamon & Cider Panna Cotta
Panna Cotta — one of Italy’s simplest and most elegant desserts — gets a cozy fall makeover with cinnamon, apple cider spice, and a touch of Amaretti crunch. It’s smooth, spiced, and perfect for entertaining.
Italian Translation: none – it [Panna Cotta] is already Italian!
Region of Origin: Piemonte
Wine Pairing Suggestion: Moscato d’Asti or Prosecco
Category: Dessert [‘Dolce’]
Michelle’s Cucina
A note from my kitchen to yours.
Making one of the most beloved Italian desserts with a cozy seasonal twist, this Cinnamon & Cider Panna Cotta captures the warmth of fall through subtle spices and an Amaretti cookie garnish. Creamy and delicate yet firm from the gelatin, it’s effortlessly elegant — and perfect for making ahead when entertaining.
What You’ll Need to Make Cinnamon & Cider Panna Cotta:
- 1 package gelatin (2 ½ teaspoons)
- 2 Tablespoons water
- 2 cups Heavy Cream
- 2 cups Whole Milk
- ½ cup Sugar
- ½ teaspoon Cinnamon
- 1 ¼ teaspoon Apple Cider Spice
Equipment & Tools for Cinnamon & Cider Panna Cotta:
- Small bowl
- Medium Saucepan
- Whisk – Small & Large
- Silicone Muffin Molds
How to Make Cinnamon & Cider Panna Cotta:
Step 1: Bloom the gelatin.
In a small bowl, whisk together the water and gelatin and set aside.
Step 2: Simmer the base.
In a medium saucepan, whisk together the cream, milk, sugar, cinnamon, and apple cider spice. Bring to a gentle simmer over medium to medium-high heat for 15–20 minutes.
Step 3: Combine and dissolve.
Remove from heat and whisk in the softened gelatin until fully dissolved.
Step 4: Pour and chill.
Divide mixture into molds (about ½ cup per mold). Cover lightly and refrigerate overnight to set.
Step 5: Unmold and serve.
Loosen edges with a thin spatula or dip the molds briefly in warm water to release.
How to Serve Cinnamon & Cider Panna Cotta:
- Serve on small dessert plates with a drizzle of caramel, maple syrup, or honey for extra autumn warmth.
- Add a few thin apple slices or candied pecans beside each serving for color and texture.
- Pair with an after-dinner espresso or a splash of Vin Santo or Moscato d’Asti for a true Italian finish.
CINNAMON & CIDER PANNA COTTA
Equipment
- Small bowl
- Medium Saucepan
- Whisk - Small & Large
- Silicone Muffin Molds
Ingredients
- 1 package gelatin - 2 ½ teaspoons
- 2 Tablespoons water
- 2 cups Heavy Cream
- 2 cups Whole Milk
- ½ cup Sugar
- ½ teaspoon Cinnamon
- 1 ¼ teaspoon Apple Cider Spice
- Optional 8 Amaretti Cookies
Instructions
- Bloom the gelatin: In a small bowl, whisk together the water and gelatin and set aside.
- Simmer the base: In a medium saucepan, whisk together the cream, milk, sugar, cinnamon, and apple cider spice. Bring to a gentle simmer over medium to medium-high heat for 15–20 minutes.
- Combine and dissolve: Remove from heat and whisk in the softened gelatin until fully dissolved.
- Pour and chill: Divide mixture into molds (about ½ cup per mold). Cover lightly and refrigerate overnight to set.
- Unmold and serve: Loosen edges with a thin spatula or dip the molds briefly in warm water to release.
- Buon Appetito! Serve chilled with crumbled or whole Amaretti cookies on top.
Notes
- Serve on small dessert plates with a drizzle of caramel, maple syrup, or honey for extra autumn warmth.
- Add a few thin apple slices or candied pecans beside each serving for color and texture.
- Pair with an after-dinner espresso or a splash of Vin Santo or Moscato d’Asti for a true Italian finish.
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