Brown Sugar Panna Cotta with Apple Cider Gelee

Serves 6 | Finish in 7 hours

This delicious panna cotta is the perfect fall seasonal treat!


For Panna Cotta
2 Tbsp. water
1 ¼ tsp unflavored gelatin
2 cups whipping cream
1 ¼ cups yogurt
2 tsp. vanilla
1 cup light brown sugar, packed
2 cinnamon sticks, whole

For Gelee
1 envelope powdered gelatin
2 ½ Litehouse® Gala Apple Cider
Or any of the following:
Litehouse® Honey Crisp Apple Cider
Litehouse® Litehouse Apple Cider


To Make Panna Cotta:
Pour 2 Tbsp. water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 12-15 minutes. Whisk 1 cup cream, yogurt and vanilla in large bowl to blend. Heat remaining 1 cup cream and cinnamon sticks and brown sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Let steep 10-20 minutes. Remove cinnamon sticks. Add gelatin mixture, stirring to dissolve gelatin. Mix warm cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six ramekins or wine glasses, using about ½ cup for each. Refrigerate at least 4 hours…best to leave it overnight.

Two hours before serving:
Boil 2 cups cider until reduced to 1 cup. While that is reducing, add 1 package of gelatin to ½ cup cider, and let set until dissolved, about 15 minutes. Stir together cider-gelatin mixture and reduced 1 cup cider. Cool to room temperature. Don’t worry if it looks too runny, it will firm up. When cool, spoon 4 Tbsp. cider mixture on top of each wine glass/ramekin. Return to refrigerator and chill until firm, about 1 hour. Remove from refrigerator and enjoy!

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