Honey Bourbon Pumpkin Panna Cotta With Peach-Aprico

Name: Honey Bourbon Pumpkin Panna Cotta With Peach-Apricot Gelée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PEACH APRICOT GELEE:; 1/2 cups Peach Apricot Preserves; 1 ounce, fluid Water; 1 whole Gelatin Sheet; FOR THE PANNA COTTA:; 2 cups Heavy Cream; 1/4 cups Granulated Sugar; 1/3 cups Pumpkin Puree; 1/4 teaspoons Pumpkin Pie Spice; 1/4 teaspoons Vanilla Extract; 1-1/2 Tablespoon Honey Bourbon; 3 whole Gelatin Sheets

Servings: persons

FOR THE PEACH APRICOT GELEE:
1/2 cups Peach Apricot Preserves
1 ounce, fluid Water
1 whole Gelatin Sheet
FOR THE PANNA COTTA:
2 cups Heavy Cream
1/4 cups Granulated Sugar
1/3 cups Pumpkin Puree
1/4 teaspoons Pumpkin Pie Spice
1/4 teaspoons Vanilla Extract
1-1/2 Tablespoon Honey Bourbon
3 whole Gelatin Sheets

1
For the gelee:
2
Heat the peach apricot preserves and water in a small sauce pot over medium heat. Remove from heat just before it begins to boil.
3
Place 1 gelatin sheet in a small bowl filled with cold water to bloom. After 1-2 minutes remove bloomed gelatin, squeeze excess water and place into the pan with the preserves. Stir to dissolve gelatin.
4
Pour into 4 martini glasses and place in refrigerator to chill for about an hour.
5
Once gelee has chilled for at least 40 minutes in the refrigerator, begin preparing the panna cotta.
6
Add heavy cream, sugar, pumpkin puree, pumpkin pie spice, and vanilla to a medium sauce pot. Bring to a boil over medium heat. Remove pot from heat and stir in honey bourbon.
7
Bloom remaining 3 sheets of gelatin in a bowl covered with cold water, as instructed above. Squeeze excess water from gelatin and add into the pot with the heavy cream mixture.
8
Chill the pot of panna cotta in an ice water bath until it's brought down to room temperature.
9
Pour chilled panna cotta over the chilled martini glasses that are filled with gelee. Return glasses to refrigerator and allow panna cotta to set for at least 4 hours.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: FOR THE PEACH APRICOT GELEE:, 1/2 cups Peach Apricot Preserves, 1 ounce, fluid Water, 1 whole Gelatin Sheet, and more.

Yes, Honey Bourbon Pumpkin Panna Cotta With Peach-Apricot Gelée 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.

That's it — enjoy your meal!

Honey Bourbon Pumpkin Panna Cotta With Peach-Apricot Gelée

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions