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
- For the gelee:
- Heat the peach apricot preserves and water in a small sauce pot over medium heat. Remove from heat just before it begins to boil.
- 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.
- Pour into 4 martini glasses and place in refrigerator to chill for about an hour.
- Once gelee has chilled for at least 40 minutes in the refrigerator, begin preparing the panna cotta.
- 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.
- 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.
- Chill the pot of panna cotta in an ice water bath until it's brought down to room temperature.
- 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)