Vanilla-and-Cider Panna Cottas with Spiced Ginger Cookies

• 3 cups whole milk
• 3 cups heavy cream
• 3/4 cup plus 3 tablespoons sugar
• 2 plump vanilla beans, split and seeds scraped
• 3 cinnamon sticks, cracked
• 4 teaspoons powdered unflavored gelatin (from 2 envelopes)
• 3 cups apple cider
• Spiced Ginger Cookies, for serving

1. In a large saucepan, combine the milk with the cream, 3/4 cup of the sugar, the vanilla beans and seeds and cinnamon sticks and bring to a simmer.
2. Remove from the heat, cover and let stand for 30 minutes.
3. Strain the mixture through a fine sieve and return it to the saucepan.
4. In a small bowl, sprinkle 3 teaspoons of the gelatin over 1/4 cup of cold water and let stand until softened, about 2 minutes.
5. Scrape the gelatin into the saucepan and whisk until dissolved.
6. Transfer the mixture to a pitcher and pour about 1/2 cup into each of 12 small glasses.
7. Refrigerate until chilled, at least 4 hours.
8. In a clean saucepan, boil the cider with the remaining 3 tablespoons of sugar until reduced to 1 1/2 cups, about 15 minutes.
9. Sprinkle the remaining 1 teaspoon of gelatin over 1 tablespoon of water and let stand until softened, about 2 minutes.
10. Whisk the gelatin into the cider mixture until dissolved.
11. Transfer the mixture to a pitcher and let cool completely (but don't let the gelatin set), about 30 minutes.
12. Gently pour 2 tablespoons of the cider into each panna cotta over an inverted spoon and refrigerate until set, at least 2 hours.
13. Serve with the Spiced Ginger Cookies.

milk, heavy cream, sugar, vanilla beans, cinnamon, powdered unflavored gelatin, apple cider, ginger cookies

Taken from www.foodandwine.com/recipes/vanilla-and-cider-panna-cottas-spiced-ginger-cookies (may not work)