Spiced Fall Panna Cotta (seasonal Special) Recipe
Fall twist on an Italian classic. Cinnamon panna cotta with a spiced fruit compote and pear caramel sauce.
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Ingredients
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Panna Cotta
Spiced Fruit Compote
Pear Caramel Sauce
Method
Panna Cotta
- 1
Prepare Gelatin
In a small bowl, sprinkle gelatin over cold water and let it bloom for about 5 minutes.
- 2
Heat Cream Mixture
In a saucepan, combine heavy cream, whole milk, granulated sugar, vanilla extract, and ground cinnamon. Heat over medium heat until the sugar dissolves and the mixture is hot, but not boiling.
- 3
Combine Gelatin
Remove the saucepan from heat. Stir in the bloomed gelatin until fully dissolved.
- 4
Chill
Pour the mixture into serving glasses or molds. Refrigerate for at least 4 hours or until set.
Spiced Fruit Compote
- 5
Cook Fruits
In a saucepan, combine mixed seasonal fruits, brown sugar, ground cinnamon, ground nutmeg, and lemon juice. Cook over medium heat, stirring occasionally, until the fruits are soft and syrupy, about 10-15 minutes.
- 6
Cool
Remove from heat and let the compote cool to room temperature.
Pear Caramel Sauce
- 7
Make Caramel
In a saucepan, melt unsalted butter over medium heat. Stir in brown sugar and cook for about 2 minutes until combined.
- 8
Add Cream and Pear
Slowly whisk in heavy cream and add the diced pear. Allow to simmer for 3-5 minutes until slightly thickened.
- 9
Cool
Remove from heat and let the sauce cool slightly before serving.