Apple Pie Panna Cotta

• FOR THE PANNA COTTA:
• 2-1/2 cups Heavy Whipping Cream
• 1 package Unflavored Gelatin (~2 1/2 Tsp)
• 1/2 cups Firmly Packed Light Brown Sugar
• 1 cup Sour Cream
• 2 teaspoons Pure Vanilla Extract
• 1 Tablespoon Ground Cinnamon
• _____
• FOR THE APPLE COMPOTE:
• 4 whole Apples, Peeled, Cored And Diced (I Used Golden Delicious And Honeycrisp)
• 1 cup Water
• 1/4 cups Sugar
• 1 teaspoon Pure Vanilla Extract
• 1 ounce, fluid Spiced Rum
• 1/2 teaspoons Ground Cinnamon
• 1/4 teaspoons Nutmeg

1. For the Panna Cotta:
2. Pour whipping cream into a medium saucepan and lightly sprinkle gelatin over the top. Allow to sit for 5 minutes. Stir in brown sugar and heat over medium-low heat (do not boil). Whisk until brown sugar and gelatin have dissolved.
3. Whisk in sour cream, vanilla, and cinnamon until smooth. Pour 1 cup of mixture into each glass or bowl.
4. Note: panna cotta is traditionally served free-standing, and therefore if you have small molds you can use those. I used glasses for ease.
5. Refrigerate panna cotta for at least 4 hours, but up to overnight is fine.
6. For the Apple Compote:
7. In a large saucepan, combine water, sugar, vanilla, rum, cinnamon, and nutmeg. Bring to a boil until the sugar is dissolved and the mixture slightly thickens, around 5 minutes. Add apple cubes and return to a boil. Reduce heat to a simmer, stirring occasionally until apples are tender and mixture thickens, around 20 minutes.
8. Remove from heat and place in a bowl in the refrigerator until panna cotta is ready to serve.
9. *Add approximately 1/2 cup compote mixture to the top of each panna cotta and serve!

cotta, cream, unflavored gelatin, brown sugar, sour cream, vanilla, ground cinnamon, apple compote, apples, water, ubc, vanilla, ground cinnamon, ubc

Taken from tastykitchen.com/recipes/desserts/apple-pie-panna-cotta/ (may not work)