CINNAMON & CIDER PANNA COTTA
A silky, spiced Italian classic made for fall. This Cinnamon & Cider Panna Cotta features subtle apple cider notes, warm cinnamon, and a sweet Amaretti cookie finish.
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
Serving & Garnish Tips:
- 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.