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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