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


YIELD
6 servings

INGREDIENTS

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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.



THANKS TO
Mary Johnston, Savory Franchising Team employee

NUTRITION
Gluten-Free
Nut-Free
Vegetarian



ITEMS IN THIS RECIPE

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