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
- 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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