Bourbon Cinnamon Panna Cotta With Pecan Caramel Sauce

1. 1

   Place water in a small bowl. Sprinkle gelatin on top and set aside to soften.

2. 2

   Place cream, milk, sugar and broken cinnamon sticks in a medium saucepan. Set over medium heat and bring to a simmer, stirring occasionally. When mixture begins to simmer, remove from heat, cover and let stand for 30 minutes to allow cinnamon to infuse.

3. 3

   Meanwhile, place bourbon in a small saucepan and bring to a simmer over medium-high heat. Simmer until reduced to 1/3 cup. Remove from heat.

4. 4

   Reheat cream mixture until beginning to steam. Remove from heat and stir in the gelatin until dissolved, then add bourbon and vanilla.

5. 5

   Strain mixture through a fine mesh sieve into a large glass measuring cup with a spout. Divide mixture evenly among 8 4-ounce ramekins. Allow to cool a few minutes, then cover with plastic wrap and refrigerate for at least 4 hours.

6. 6

   Combine sugar, water and corn syrup in a deep saucepan. Set over medium high heat and cook swirling the pan occasionally to promote even browning, until mixture turns nut brown. Remove from heat and whisk in butter, cream, salt, bourbon and vanilla. Stir in the pecans.

7. 7

   Spoon a tablespoon of Pecan Caramel sauce on top of each ramekin and serve.

* Per serving · 4 servings · Values may vary.