Best Brown Sugar Panna Cotta Recipes

BROWN SUGAR & CINNAMON PANNA COTTA WITH APPLE CIDER GELéE

Steps:

• Using tip of small paring knife, 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. (Can be prepared up to 1 day ahead. Refrigerate until ready to use.)
• Meanwhile, in medium saucepan over moderate heat, 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.

BROWN-SUGAR PANNA COTTA

Steps:

• Prepare an ice-water bath and set a medium bowl over it. Place gelatin in a bowl filled with enough cold water to completely cover; let soften.
• In a small saucepan, heat sugar and 1 cup plus 3 tablespoons heavy cream over medium heat, stirring, until sugar is dissolved. Strain gelatin through a fine mesh sieve. Add gelatin to sugar mixture, along with remaining 1 3/4 cups heavy cream; stir to combine.
• Strain into bowl set over ice-water bath to cool. Transfer mixture to a 1-quart container and refrigerate panna cotta until set.
• Place two tablespoons panna cotta in each of 10 bowls. Garnish with sorbet and gelee cubes. Pour 2 tablespoons prosecco into each bowl and serve immediately.

YOGURT AND BROWN-SUGAR PANNA COTTA WITH GRAPE GELéE

Steps:

• Sprinkle gelatin over 1/4 cup grape juice in a 1-quart heavy saucepan and let stand 1 minute to soften. Bring to a simmer, stirring until gelatin is dissolved. Remove from heat and stir in remaining 3/4 cup grape juice with lemon juice, grapes, and grappa.
• Lightly oil ramekins and put in a shallow baking pan. Divide grape mixture among ramekins and chill in freezer until just set, about 30 minutes.
• Stir together gelatin and 1/4 cup cream in cleaned 1-quart heavy saucepan and let stand 1 minute to soften. Bring to a simmer over moderate heat, stirring until gelatin is dissolved. Add remaining 3/4 cup cream with brown sugar and return to a simmer, stirring until sugar is dissolved.
• Whisk together yogurt, grappa, and salt until smooth in a large measuring cup, then pour in cream mixture and whisk until combined well.
• Pour mixture into ramekins (over set gelée) and chill (in refrigerator), covered, until firm, at least 8 hours.
• To unmold, run a thin sharp knife along edge of each ramekin to loosen, then dip in a small bowl of very warm water 6 seconds. Invert a plate over each ramekin and then invert panna cotta with gelée onto plates, gently lifting off ramekins.