Honey Bourbon Pumpkin Panna Cotta with Peach-Apricot Gelée

October 3, 2011

in Cremes & Custards,Italian,Recipes

Honey Bourbon Pumpkin Panna Cotta with Peach-Apricot Gelee

Last week while I was busy coding away at work I got a text from my husband saying I had received a small box. I usually ask him to open it for me because, aside from having the worst memory, if I know there is a present waiting for me somewhere I can’t stand not knowing what it is. If I have even the tiniest whiff of a surprise I will not stop until I figure it out.

This time however, I was so preoccupied with work I didn’t even bother asking what it was, and just said thanks for the heads up (so out of character for me).

Once I got home and saw the box sitting on the table, I proceeded to throw set my purse and keys down on the couch, said hello to everyone, and then I ran to the kitchen, grabbed a knife and started opening that baby up!

To my surprise it was another nicely assorted box of goodies. This one, compliments of Smucker’s. The gift box was filled with an assortment of Concord Grape Jelly, Sweet Orange Marmalade, the one thing my refrigerator has never been without for the past 20 years… Smucker’s Strawberry Preserves, and one other item I had yet to try; their “Orchard’s Finest” Peach Apricot Preserves.

I had already planned on making panna cotta for dessert this weekend, I figured I would make it a little extra special with some shortcut-gelée compliments of Smucker’s.

   

Honey Bourbon Pumpkin Panna Cotta with Peach-Apricot Gelée
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Serves: 4
Ingredients
  • Peach Apricot Gelée
  • ½ cup Smucker’s Orchard Finest Peach Apricot Preserves
  • 1 ounce water
  • 1 gelatin sheet
  • Honey Bourbon Pumpkin Panna Cotta
  • 2 cups heavy cream
  • ¼ cup granulated sugar
  • ⅓ pumpkin puree
  • 1½ tablespoons Jack Daniels Honey Bourbon
  • ¼ teaspoon pumpkin pie spice
  • ¼ teaspoon vanilla extract
  • 3 gelatin sheets
Directions
  1. Heat peach apricot preserves and water into a small sauce pot remove from heat just before it begins to boil.
  2. 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 pan with preserves. Stir to dissolve gelatin.
  3. Pour into 4 martini glasses and place in refrigerator to chill for about an hour.
  4. Once gelée has chilled for at least 40 minutes in the refrigerator, begin preparing the panna cotta.
  5. 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.
  6. Bloom remaining 3 sheets of gelatin in a bowl with cold water. Squeeze excess water from gelatin and add into pot with heavy cream mixture.
  7. Chill panna cotta in an ice water bath until brought down to room temperature.
  8. Pour chilled panna cotta over martini glasses previously filled with gelée. Return glasses to refrigerator and allow panna cotta to set for at least 4 hours.

 

More fun with Panna Cotta and Honey

Chai Panna Cotta with Honey Jelly from Sprinkled with Flour
Honey Panna Cotta Florentines from Mushitza
Lavender Honey Pemegranate Panna Cotta from Desserts for Breakfast
Ginger Panna Cotta Pear Gelee from DessArts
Milk Honey Jelly from Kitchen Wench

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{ 15 comments… read them below or add one }

1 Lora October 3, 2011 at 5:34 am

What an elegant Fall dessert. I love the glasses you served it in. Perfect.

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2 jenjenk October 3, 2011 at 8:14 am

beautiful!! almost too pretty to eat. but then I’ve tasted your desserts and KNOW that it’s better eaten than stared at. :)

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3 Bianca @ South Bay Rants n Raves October 3, 2011 at 12:21 pm

It’s Halloween all grown up! Nice!

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4 Julia October 3, 2011 at 3:07 pm

I can’t do surprises either. If I know even a tiiiiinnny bit about it, I need to know ALL about it. Ser-I-ously, this looks freaking INSANELY delicious!

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5 Decor Girl October 3, 2011 at 4:37 pm

Can I just say Yum! Who doesn’t love a dessert in a martini glass?

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6 Katrina October 4, 2011 at 4:35 am

I loooove this! Perfect for fall. And my belly.

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7 susan October 5, 2011 at 3:00 pm

festive, fun, and sinful! fabulous – totally and uttery fabulous!

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8 Jen October 5, 2011 at 8:54 pm

What a beautiful treat for the season.

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9 Ann October 5, 2011 at 10:36 pm

Delicious! What an elegant dessert and your photos are a feast for the eyes!

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10 Julie from Burnt Carrots October 6, 2011 at 8:34 am

It’s 9am where I am right now, and I could totally down a few of those! I absolutely love desserts with alcohol. I have peach preserves in my fridge right now and can’t wait to make it tonight!

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11 Jen at The Three Little Piglets October 6, 2011 at 10:22 am

I love their orchard finest jams – especially the apricot one. The finished panna cottas look so pretty on those glasses!

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12 Stephanie @ Eat. Drink. Love. October 6, 2011 at 10:33 am

What a beautiful treat this is!

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13 Steph@stephsbitebybite October 6, 2011 at 2:51 pm

This is stunning!! I can’t stop staring at it. I mean, do you actually eat it? :)

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14 Beth Michelle October 8, 2011 at 12:24 pm

Your photos are just beautiful! This recipe looks wonderful! What a great use of that jam!!

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15 Kita October 10, 2011 at 8:29 am

I think that is the sexiest Smuckers I have ever seen ;) These are beautiful and an awesome creation.

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