Brown sugar in a panna cotta sounded so caramelly that I was hooked when I read the ingredients for this dessert. Even the title spells fall, doesn't it?
I recently watched a Martha Cooks episode and she used brown sugar in her angel food cake and I saved the recipe. So you can see, I love that brown sugar flavor in everything and since I've had this panna cotta recipe for a while, I decided to try it as soon as I laid eyes on some apple cider. The recipe calls for light brown sugar, which I didn't have, so took a chance with dark brown sugar. So glad I did. It wasn't as strong a flavor as I expected but the color was perfect with the cider gelée. Fun fall dessert and so easy to make.
Brown Sugar & Cinnamon Panna Cotta with Apple Cider Gelée
From Epicurious, October 2006
Ingredients:
Method:
Scrape vanilla seeds from pod into 5-quart saucepan. Add cream, brown sugar, and cinnamon sticks and bring to a simmer over moderate heat.
Remove from heat and let steep, uncovered, 20 minutes. Using slotted spoon, remove cinnamon sticks, then let cream cool to room temperature.
In small saucepan over moderate heat, place 1 cup cream mixture. Add 2 packages gelatin and whisk until dissolved, about 3 minutes. Whisk mixture into remaining cooled cream. Spoon mixture into 10 wine glasses, leaving a 3/4-inch space at top of each. Chill until firm, about 4 hours.
In a medium saucepan heat 1 cup cider until hot, but not boiling. Remove from heat and add remaining package of gelatin, whisking until dissolved, about 2 minutes. In large bowl, stir together cider-gelatin mixture and remaining 1 1/2 cups cider. Cool to room temperature.
When custards are firm, spoon 4 tablespoons cider mixture into each wine glass. Return to refrigerator and chill until firm, about 1 hour.
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