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Test Kitchen Approved

Mulling Spiced Panna Cotta with Caramelized Apples

Recipe By Mary Johnston, Savory Franchising Team employee

Yields

6 servings

Recipe By Mary Johnston, Savory Franchising Team employee

Creamy and spiced, this recipe is a classic that is sure to impress.

Recipe Notes

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

Ingredients

For panna cotta:

1/3 cup fat free milk

1 packet unflavored gelatin

2 1/2 cups heavy cream

1/2 cup sugar



For apples:

3 Granny Smith apples

4 Tbsp. unsalted butter



1/4 cup brown sugar

Splash of lemon juice

Savory Spice ingredients in this recipe

  • Mulling Spices

    When the temperature drops, this seasonal concoction of our Mulling Spices is a must. This is just the thing to warm you up around the fire with fr...

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    Leaving Soon
  • Muslin Bags

    These handy little bags are used to infuse flavor into soups, stews, sauces, stocks and drinks such as mulled wine.

  • Vanilla Bean Sugar

    This sugar is a customer favorite for it's classic flavor that's great on all kinds of desserts. Perfect for coffee. Sprinkle on hot and cold cerea...

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  • Spiced Vanilla Bean Sugar

    Using our Vanilla Bean Sugar as a base, we add sweet spices for an aromatic, sweet take on this favorite. Use in place of plain white sugar to add ...

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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.