Spiced Panna Cotta Recipe

Bloom gelatin

Sprinkle 1.5 tsp powdered gelatin over 3 tbsp cold water in a small bowl. Stir lightly and let sit for 5–10 minutes until gelatin blooms and becomes spongy.

Infuse cream

In a small saucepan combine 1 cup heavy cream, 1 cup whole milk, 1 tbsp granulated sugar, 1 tsp ground cinnamon, and 1 whole cinnamon stick. Warm over medium-low heat until it just begins to steam (do not boil), stirring occasionally to dissolve sugar and release cinnamon aroma, about 6–8 minutes.

Add gelatin and finish

Remove saucepan from heat. Discard the cinnamon stick. Stir in the bloomed gelatin until fully dissolved (about 1–2 minutes). Add 1 tsp vanilla extract and a pinch of fine sea salt; stir to combine. Taste and adjust cinnamon or sugar if needed.

Strain and chill

Strain the mixture through a fine-mesh sieve into a pouring jug to remove any bits. Pour panna cotta base into 4 (6-oz) ramekins or glasses, dividing evenly. Let cool to room temperature (15–20 minutes), then cover with plastic wrap and refrigerate until set, at least 4 hours or up to overnight.

Prepare apples: Peel, core and dice 2 apples into roughly 1/2-inch pieces so they cook evenly.

Cook compote: In a medium skillet over medium heat, melt 1 tbsp unsalted butter. Add diced apples and cook, stirring occasionally, for 3–4 minutes until they begin to soften.

Add sugars and spices: Add 2 tbsp light brown sugar, 1 tsp ground ginger, 1/2 tsp ground cinnamon, 1 tsp lemon juice and 2 tbsp water. Stir to combine. Reduce heat to medium-low and simmer gently, stirring every minute, until apples are tender but still hold shape, about 6–8 minutes total. If you prefer saucier compote, mash slightly with a fork or the back of a spoon.

Finish: Stir in 1 tsp maple syrup if using for sheen. Remove from heat and let cool to room temperature. Transfer to a bowl and refrigerate until ready to serve; compote can be made a day ahead.

Toast pecans: In a small dry skillet over medium heat, toast 3 oz pecan halves for 1–2 minutes until fragrant, shaking the pan often to avoid burning. Remove and set aside.

Candy the pecans: In the same skillet, combine 2 tbsp granulated sugar, 1 tsp water and 1 tsp unsalted butter. Melt over medium heat, swirling the pan (do not stir vigorously) until the sugar dissolves and begins to caramelize to a light amber, about 2–3 minutes.

Coat and season: Add the toasted pecans back to the pan and toss to coat in the caramel. Sprinkle 1/4 tsp ground cinnamon and 1/4 tsp fine sea salt over the nuts, stirring to seal. Immediately transfer pecans to a piece of parchment or a silicone mat and separate into a single layer to cool and harden, about 10 minutes.

Portion compote: When panna cotta is fully set, spoon about 1–2 tbsp apple compote onto each panna cotta, leaving some exposed panna cotta around the edges for visual contrast.

Top with candied pecans: Break the candied pecans into bite-size pieces and scatter 4–6 pieces over the compote on each panna cotta.

Garnish: If using, add a small mint leaf and a light dusting of lemon zest to each serving for brightness.

Serve: Serve chilled. Panna cotta will keep covered in the refrigerator for up to 3 days; candied pecans are best within 2 days for crunch.