Vanilla-and-Cider Panna Cottas with Spiced Ginger Cookies

1. 1

   In a large saucepan, combine the milk with the cream, 3/4 cup of the sugar, the vanilla beans and seeds and cinnamon sticks and bring to a simmer.

2. 2

   Remove from the heat, cover and let stand for 30 minutes.

3. 3

   Strain the mixture through a fine sieve and return it to the saucepan.

4. 4

   In a small bowl, sprinkle 3 teaspoons of the gelatin over 1/4 cup of cold water and let stand until softened, about 2 minutes.

5. 5

   Scrape the gelatin into the saucepan and whisk until dissolved.

6. 6

   Transfer the mixture to a pitcher and pour about 1/2 cup into each of 12 small glasses.

7. 7

   Refrigerate until chilled, at least 4 hours.

8. 8

   In a clean saucepan, boil the cider with the remaining 3 tablespoons of sugar until reduced to 1 1/2 cups, about 15 minutes.

9. 9

   Sprinkle the remaining 1 teaspoon of gelatin over 1 tablespoon of water and let stand until softened, about 2 minutes.

10. 10

    Whisk the gelatin into the cider mixture until dissolved.

11. 11

    Transfer the mixture to a pitcher and let cool completely (but don't let the gelatin set), about 30 minutes.

12. 12

    Gently pour 2 tablespoons of the cider into each panna cotta over an inverted spoon and refrigerate until set, at least 2 hours.

13. 13

    Serve with the Spiced Ginger Cookies.

* Per serving · 4 servings · Values may vary.