Brown Sugar & Cinnamon Panna Cotta With Apple Cider Gelée

1. 1

   Using tip of small paring knife, scrape vanilla seeds from pod into 5-quart saucepan. Add cream, brown sugar, and cinnamon sticks and bring to a simmer over moderate heat.

2. 2

   Remove from heat and let steep, uncovered, 20 minutes. Using slotted spoon, remove cinnamon sticks, then let cream cool to room temperature.

3. 3

   In small saucepan over moderate heat, place 1 cup cream mixture. Add 2 packages gelatin and whisk until dissolved, about 3 minutes. Whisk mixture into remaining cooled cream. Spoon mixture into 10 wine glasses, leaving a 3/4-inch space at top of each. Chill until firm, about 4 hours. (Can be prepared up to 1 day ahead. Refrigerate until ready to use.)

4. 4

   Meanwhile, in medium saucepan over moderate heat, heat 1 cup cider until hot, but not boiling. Remove from heat and add remaining package of gelatin, whisking until dissolved, about 2 minutes. In large bowl, stir together cider-gelatin mixture and remaining 1 1/2 cups cider. Cool to room temperature.

5. 5

   When custards are firm, spoon 4 tablespoons cider mixture into each wine glass. Return to refrigerator and chill until firm, about 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.