Bourbon Cinnamon Panna Cotta With Pecan Caramel Sauce Recipe

Name: Bourbon Cinnamon Panna Cotta With Pecan Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bourbon-Cinnamon Panna Cotta; 1/4 cup water; 2 1/2 teaspoons powdered gelatin; 3 cups heavy cream; 1/2 cup milk; 1/2 cup granulated sugar; 3 cinnamon sticks, broken; 1/2 cup Bourbon whiskey; 1 teaspoon vanilla extract; Pecan Caramel Sauce; 1 cup granulated sugar; 1/4 cup water; 1 tablespoon light corn syrup; 3 tablespoons unsalted butter; 1/2 cup heavy cream; 1/4 teaspoon kosher salt; 2 tablespoons Bourbon whiskey; 1/4 teaspoon vanilla extract; 1 cup toasted pecans, chopped

Servings: persons

Bourbon-Cinnamon Panna Cotta
1/4 cup water
2 1/2 teaspoons powdered gelatin
3 cups heavy cream
1/2 cup milk
1/2 cup granulated sugar
3 cinnamon sticks, broken
1/2 cup Bourbon whiskey
1 teaspoon vanilla extract
Pecan Caramel Sauce
1 cup granulated sugar
1/4 cup water
1 tablespoon light corn syrup
3 tablespoons unsalted butter
1/2 cup heavy cream
1/4 teaspoon kosher salt
2 tablespoons Bourbon whiskey
1/4 teaspoon vanilla extract
1 cup toasted pecans, chopped

1
Place water in a small bowl. Sprinkle gelatin on top and set aside to soften.
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
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
Reheat cream mixture until beginning to steam. Remove from heat and stir in the gelatin until dissolved, then add bourbon and vanilla.
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
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
Spoon a tablespoon of Pecan Caramel sauce on top of each ramekin and serve.

1484

kcal

Calories

105

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Bourbon-Cinnamon Panna Cotta, 1/4 cup water, 2 1/2 teaspoons powdered gelatin, 3 cups heavy cream, and more.

Yes, Bourbon Cinnamon Panna Cotta With Pecan Caramel Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bourbon Cinnamon Panna Cotta With Pecan Caramel Sauce

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