Bourbon Panna Cotta

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Bourbon Panna Cotta Recipe

By Tammy Algood Published: December 1, 2016

  • Yield: 4 Servings

Ingredients

Instructions

  1. If you want to serve the dessert unmolded, very lightly grease 4 (1-cup) custard cups and set aside.
  2. Place 3 tablespoons of the cream in a small bowl and sprinkle with the gelatin. Let stand undisturbed 10 minutes, then stir.
  3. Meanwhile, in a heavy saucepan, combine the remaining cream, sugar and bourbon over medium-high heat. Bring to a boil, whisking frequently. Remove from the heat and whisk in the gelatin and extract, stirring 1 minute.
  4. Evenly divide among the prepared custard cups. Cover with plastic wrap and refrigerate at least 12 hours. To serve unmolded, gently loosen the sides from the cups with a paring knife and turn onto small serving plates, shaking vigorously to unmold. Drizzle with the honey or sorghum and serve. Otherwise, drizzle each serving with a bit of honey or sorghum and serve.
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    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at talgood@tnelectric.org.

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