Honey Bourbon Pumpkin Panna Cotta With Peach-Apricot Gelée

• FOR THE PEACH APRICOT GELEE:
• 1/2 cups Peach Apricot Preserves
• 1 ounce, fluid Water
• 1 whole Gelatin Sheet
• FOR THE PANNA COTTA:
• 2 cups Heavy Cream
• 1/4 cups Granulated Sugar
• 1/3 cups Pumpkin Puree
• 1/4 teaspoons Pumpkin Pie Spice
• 1/4 teaspoons Vanilla Extract
• 1-1/2 Tablespoon Honey Bourbon
• 3 whole Gelatin Sheets

1. For the gelee:
2. Heat the peach apricot preserves and water in a small sauce pot over medium heat. Remove from heat just before it begins to boil.
3. Place 1 gelatin sheet in a small bowl filled with cold water to bloom. After 1-2 minutes remove bloomed gelatin, squeeze excess water and place into the pan with the preserves. Stir to dissolve gelatin.
4. Pour into 4 martini glasses and place in refrigerator to chill for about an hour.
5. Once gelee has chilled for at least 40 minutes in the refrigerator, begin preparing the panna cotta.
6. Add heavy cream, sugar, pumpkin puree, pumpkin pie spice, and vanilla to a medium sauce pot. Bring to a boil over medium heat. Remove pot from heat and stir in honey bourbon.
7. Bloom remaining 3 sheets of gelatin in a bowl covered with cold water, as instructed above. Squeeze excess water from gelatin and add into the pot with the heavy cream mixture.
8. Chill the pot of panna cotta in an ice water bath until it's brought down to room temperature.
9. Pour chilled panna cotta over the chilled martini glasses that are filled with gelee. Return glasses to refrigerator and allow panna cotta to set for at least 4 hours.

gelee, preserves, water, gelatin sheet, cotta, heavy cream, ubc, pumpkin puree, ubc, ubc, honey bourbon, gelatin sheets

Taken from tastykitchen.com/recipes/desserts/honey-bourbon-pumpkin-panna-cotta-with-peach-apricot-gelc3a9e/ (may not work)