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Spice & Easy Meal Starter Spice Mixes Are 25% Off With Code EASYSUMMER
Spice & Easy Meal Starter Spice Mixes Are 25% Off With Code EASYSUMMER

Test Kitchen Approved

Mulling Spiced Panna Cotta with Caramelized Apples

Mulling Spiced Panna Cotta with Caramelized Apples

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

    Mulling Spices are only available in the fall. When the temperature drops, our seasonal blend of Mulling Spices is a must. Fortify your wine or ma...

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  • Muslin Bags

    These small muslin spice bags are used to infuse flavor into soups, stews, sauces, stocks, as well as drinks such as mulled wine or tea. Just add t...

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  • Vanilla Bean Sugar

    This Vanilla Bean Sugar is a customer favorite for its classic vanilla flavor that's great on all kinds of desserts. Vanilla sugar is perfect for c...

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  • Spiced Vanilla Bean Sugar

    We took our Vanilla Bean Sugar and blended it with spices like cinnamon and allspice to create an aromatic, sweet-spiced version of this classic fa...

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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.