This is Apple Pie Panna Cotta. Tastes just like apple pie with vanilla ice cream, just without the crust! The panna cotta has a consistency much like my Russian Cream, and the apple compote topping adds lovely flavor and texture. KEEPER!
Apple Pie Panna Cotta
2 1/2 cups heavy whipping cream
1 package unflavored gelatin (~2 1/2 tsp)
1/2 firmly packed light brown sugar
1 cup sour cream
2 tsp pure vanilla extract
1 Tbsp ground cinnamon
4 apples, peeled, cored, and diced into 1/2" pieces (I used Golden Delicious and Honeycrisp)
1 cup water
1/4 cup sugar
1 tsp pure vanilla extract
1 oz spiced rum
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Pour whipping cream into a medium saucepan and lightly sprinkle gelatin over the top. Allow to sit for 5 minutes. Stir in brown sugar and heat over medium-low heat (do not boil). Whisk until brown sugar and gelatin have dissolved.
Whisk in sour cream, vanilla, and cinnamon until smooth. Pour 1 cup of mixture into each glass or bowl. Note: panna cotta is traditionally served free-standing, and therefore if you have small molds you can use those. I used glasses for ease.
Refrigerate panna cotta for at least 4 hours, but up to overnight is fine.
In a large saucepan, combine water, sugar, vanilla, rum, cinnamon, and nutmeg. Bring to a boil until the sugar is dissolved and the mixture slightly thickens, ~ 5 minutes. Add apple cubes and return to a boil. Reduce heat to a simmer, stirring occasionally until apples are tender and mixture thickens, ~20 minutes.
Remove from heat and place in a bowl in the refrigerator until panna cotta is ready to serve.
*Add ~1/2 cup compote mixture to the top of each panna cotta and serve!