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Mulling Spiced Panna Cotta with Caramelized Apples

Yields: 6 servings
Make this recipe how many times?
Savory Spice Shop Ingredients
Mulling Spices 4 oz bag $8.25
Muslin Bags -1 $0.60
Vanilla Bean Sugar 2 oz bag $4.10
Vanilla Bean Sugar, Spiced 2 oz bag $4.10

Ingredients:

Notes:

This makes a wonderful fall harvest or holiday feast dessert. For a variation, try substituting Mulling Spices with Chai Spices.

 

Directions:

For panna cotta: Combine milk and gelatin in a small bowl and set aside. Fill muslin bag with Mulling Spices and tie securely. In a saucepan, add cream, sugar and muslin bag of spices. Stir over medium heat until mixture comes to a boil. Remove from heat and stir in softened gelatin mixture. Then return to heat and cook for 1 min. Remove muslin bag of spices and pour mixture into six small bowls. Let cool and then refrigerate until set, or overnight. For apples: Peel, core and dice apples and place in a saucepan with butter and all sugars. Stir over low heat until apples are tender when poked with a fork. Remove from heat and add splash of lemon juice. Cool to room temperature and serve over chilled panna cotta.

Yields:

6 servings

Thanks to:

Mary Johnston, Savory Franchising Team employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Mulling Spiced Panna Cotta With Caramelized Apples

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-Terri C. of Agoura Hills, CA

Mulling Spiced Panna Cotta with Caramelized Apples


Yields: 6 servings

Ingredients:

Notes:

This makes a wonderful fall harvest or holiday feast dessert. For a variation, try substituting Mulling Spices with Chai Spices.

 

Directions:

For panna cotta: Combine milk and gelatin in a small bowl and set aside. Fill muslin bag with Mulling Spices and tie securely. In a saucepan, add cream, sugar and muslin bag of spices. Stir over medium heat until mixture comes to a boil. Remove from heat and stir in softened gelatin mixture. Then return to heat and cook for 1 min. Remove muslin bag of spices and pour mixture into six small bowls. Let cool and then refrigerate until set, or overnight. For apples: Peel, core and dice apples and place in a saucepan with butter and all sugars. Stir over low heat until apples are tender when poked with a fork. Remove from heat and add splash of lemon juice. Cool to room temperature and serve over chilled panna cotta.

Yields:

6 servings

Thanks to:

Mary Johnston, Savory Franchising Team employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.