Cinnamon & Cider Panna Cotta
With warm cinnamon, apple cider spice, and silky cream, this Cinnamon Cider Panna Cotta brings a cozy fall twist to one of Italy’s most elegant desserts.
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Italian Translation: None – it’s already Italian!
Region of Origin: Piedmont
Wine Pairing Suggestion: Moscato d’Asti
Category: Dessert [‘Dolce’]
Michelle’s Cucina
A note from my kitchen to yours.
Panna Cotta is one of the most beloved Italian desserts. This Cinnamon & Cider version has a seasonal twist that 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.
Why this recipe works: Warm spices gently flavor the cream without overpowering its delicate texture, creating an elegant dessert that’s easy to prepare ahead.
Ingredients for Cinnamon & Cider Panna Cotta:
Full measurements in the recipe card below.
- Package Gelatin
- Water
- Heavy Cream
- Whole Milk
- Sugar
- Cinnamon
- Apple Cider Spice
- Optional: Splash of Amaretto liquor
- Optional Garnish: Amaretti Cookies
RECOMMENDED KITCHEN TOOLS:
- Small Bowl
- Medium Saucepan
- Whisks – Small & Large
- Silicone Muffin Pan
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.
Optional: Remove from the heat and stir Amaretto liqueur for an extra hint of almond flavor; then whisk in the softened gelatin under fully dissolved. If you are not adding the liquor, simply 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.
- Pair with an after-dinner espresso or a glass of Vin Santo or Moscato d’Asti for a true Italian finish (see my full Italian Sparkling & Dessert Wine Guide here).
La Vita, Simplified:
Make Ahead: Panna cotta can be prepared up to two days in advance.
Kitchen Favorite: A silicone muffin pan make unmolding almost effortless; or a mini-muffin pan can make smaller bite-size versions.
Pantry Favorite: Amaretti cookies add the perfect crunchy finish.
Serving Tip: Dip molds briefly in warm water for easy release.
CINNAMON & CIDER PANNA COTTA
Equipment
- Small bowl
- Medium Saucepan
- Whisks - Small & Large
- Silicone Muffin Pan
Ingredients
- 1 Package of 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: Splash of Amaretto Liquor
- Optional for Garnish: 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: Optional: Remove from the heat and stir in Amaretto liqueur for an extra hint of almond flavor. Then whisk in the softened gelatin under fully dissolved. If you are not adding the liquor, simply 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.
- Serve chilled with crumbled or whole Amaretti cookies on top.
- Buon Appetito!
Notes
- Serving Note & Special Instructions:
- Chill overnight for the smoothest texture.
- Dip molds in warm water only a few seconds before unmolding.
- Michelle’s Kitchen Recommendations:
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