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Spiced Apple Panna Cotta With Caramelized Apples

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Spiced Apple Panna Cotta with Caramelized Apples
2011-11-18 Other
5 1

A creamy dessert full of apple, cinnamon and nutmeg. A perfect fall treat.

  • Servings: 4
  • Prep Time: 1 hour
  • Total Time: 8 hours


Panna Cotta:
1 cup Apple Juice
1 Cinnamon Stick, broken in half
5 Whole Cloves
1 tsp Gelatin
1 Tbsp Water
⅓ cup Greek Yogurt
¼ tsp Cinnamon
¼ tsp Nutmeg
¾ cup Heavy Cream
3 Tbsp Sugar
½ Vanilla Bean, seeds scraped out
Caramelized Apples:
1 Apple, peeled, cored and diced
2 Tbsp Unsalted Butter
3 Tbsp Sugar, divided use
¼ tsp Cinnamon
Caramel Sauce:
8 Caramel Squares
3 Tbsp Heavy Cream


Combine apple juice, cinnamon stick and cloves in a saucepan. Bring to a boil. Reduce apple juice to 1/4 cup. Remove cinnamon stick and cloves.

In a small bowl, sprinkle gelatin over cold water. Let sit undisturbed.

Whisk the yogurt, cinnamon and nutmeg together in a large bowl.

Add cream, sugar, vanilla bean and seeds to the reduced apple juice in the saucepan and bring to a simmer. Off the heat, remove the vanilla pod and whisk gelatin into cream to dissolve, then whisk cream mixture into yogurt.

Pour into ramekins and refrigerate at least 6-8 hours, until firm.

When ready to serve, make caramelized apples and caramel sauce.

For caramelized apples, melt butter in a large pan over medium-high heat. Add apples, 2 tablespoons sugar and cinnamon. Stir well to coat apples. Cook for about 8 minutes, until apples are softening, stirring occasionally. Sprinkle remaining tablespoon of sugar over the apples and stir to coat. Let cook about 2 more minutes. Sugar mixture will thicken and caramelize slightly. Remove from heat but reserve in hot pan. Let sit for at least 5 minutes.

For caramel sauce, heat caramel squares and cream in a small saucepan over low heat. Once caramel starts to melt, stir frequently until completely smooth.

Spoon apples and sauce over panna cotta. Serve immediately.

Helpful Tips:

To unmold panna cotta, dip the ramekins in hot water. Slide a knife around the edge and tip out onto a plate. If caramel sauce sets up too much, reheat over low heat back to desired consistency.