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Panna Cotta, Italian for “cooked cream,” is a testament to the beauty of simplicity. This version captures the essence of autumn by infusing the silky custard with the warm, tangy flavor of apple cider.

The result is a dessert that is both light and decadent, with a melt-in-your-mouth texture that is simply unforgettable. Crowned with a drizzle of rich caramel sauce, it’s an elegant, sophisticated dessert that is deceptively easy to prepare.

Because it must be made ahead, it’s the perfect stress-free finale for any dinner party or holiday gathering.

Why You’ll Love It

The Ultimate Make-Ahead Dessert: Prepare it up to three days in advance for effortless entertaining.
Incredibly Silky Texture: A perfectly set panna cotta is a masterclass in creamy, smooth mouthfeel.
Cozy Autumn Flavor: Concentrated apple cider gives this classic Italian dessert a delicious seasonal twist.
Elegant & Impressive: Looks and tastes like a dish from a high-end restaurant, but is remarkably simple to make.
Naturally Gluten-Free: A sophisticated dessert that everyone can enjoy.

Ingredients

Ingredient	US Measurement	Metric Measurement
Unfiltered Apple Cider	1 cup	240 ml
Cold Water	3 tbsp	45 ml
Unflavored Powdered Gelatin	1 packet (¼ oz)	7 g
Heavy Cream	2 cups	480 ml
Granulated Sugar	½ cup	100 g
Vanilla Extract	1 tsp	5 ml
Caramel Sauce, for serving	½ cup	120 ml

Ingredient Notes

Apple Cider: Use a good quality, unfiltered apple cider for the most robust flavor. Reducing the cider is a key step that concentrates its essence, ensuring it shines through the rich cream.
Gelatin: Unflavored powdered gelatin is the setting agent. “Blooming” it in cold water first is a crucial step that allows it to dissolve smoothly into the warm cream without lumps.
Heavy Cream: The high fat content of heavy cream is essential for panna cotta’s signature rich flavor and silky texture. Do not substitute with milk or half-and-half.
Caramel Sauce: A high-quality store-bought caramel or salted caramel sauce works beautifully. For an extra touch, make your own.

Equipment Needed

Small Saucepan: For heating the cream and reducing the cider. A heavy-bottomed pan will distribute heat more evenly.
6-ounce (170 ml) Ramekins: This recipe will make 4-6 individual panna cottas, depending on the size of your molds. Small glasses or jars also work well.
Fine-mesh Sieve (Optional): Straining the mixture before chilling is an optional but recommended step to guarantee a perfectly smooth final product.

Step-by-Step Instructions

Reduce the Cider: Pour the 1 cup (240 ml) of apple cider into a small saucepan. Bring to a simmer over medium heat and cook until the cider has reduced by half, to ½ cup (120 ml). This will take about 10-15 minutes. Set aside.
- Pro Tip: Concentrating the cider is the secret to a pronounced, authentic apple flavor in your finished panna cotta.
Bloom the Gelatin: While the cider reduces, pour the 3 tablespoons (45 ml) of cold water into a small, shallow bowl. Sprinkle the gelatin powder evenly over the surface. Let it sit undisturbed for 5–10 minutes. The gelatin will absorb the water and become a jiggly, translucent mass.
Heat the Cream: In the same saucepan (or a clean one), combine the heavy cream, the ½ cup of reduced apple cider, and the sugar. Warm the mixture over medium-low heat, stirring gently until the sugar completely dissolves. The mixture should be steaming, but do not let it boil.
Dissolve the Gelatin: Remove the saucepan from the heat. Add the bloomed gelatin to the warm cream mixture. Whisk gently but thoroughly for about 2 minutes, until the gelatin has completely dissolved and the mixture is smooth. Stir in the vanilla extract.
Chill Until Set: Pour the panna cotta mixture evenly into 4 to 6 ramekins. Cover each with plastic wrap and refrigerate for at least 4 hours, or up to overnight, until fully set. A properly set panna cotta will be firm but will still have a gentle wobble.
Serve: You can serve the panna cottas directly in their ramekins or unmold them. To unmold, dip the bottom of a ramekin in a bowl of hot water for 5-10 seconds. Run a thin knife around the inside edge, then invert onto a serving plate. Drizzle generously with caramel sauce just before serving.

Variations & Swaps

Spiced Panna Cotta: Add a cinnamon stick, a star anise, and a few whole cloves to the cream mixture as it heats. Remove the whole spices before adding the gelatin.
Dairy-Free/Vegan: Use full-fat canned coconut milk instead of heavy cream and substitute the gelatin with 1 ½ teaspoons of agar-agar powder. Bring the mixture to a boil for 2 minutes to activate the agar-agar, then pour and chill. The texture will be slightly firmer than traditional panna cotta.
Tangy Buttermilk Version: Replace ½ cup (120 ml) of the heavy cream with an equal amount of buttermilk. Stir the buttermilk in at the very end, after you have removed the pan from the heat, to prevent it from curdling.

Make-Ahead, Storage & Reheating

Make-Ahead: Panna cotta is the ultimate make-ahead dessert. It can be prepared and stored in the refrigerator for up to 3 days.
Storage: Keep the panna cottas covered in the refrigerator. For the best presentation and texture, do not add the caramel sauce or any other toppings until you are ready to serve.

Serving Suggestions And Pairings

Serve the panna cotta chilled, either in its cup or unmolded onto a small plate. A generous drizzle of caramel sauce is the classic topping.

To add textural contrast, consider a garnish of finely chopped toasted pecans, a sprinkle of flaky sea salt (which pairs wonderfully with caramel), or a few paper-thin slices of a crisp apple like a Honeycrisp or Granny Smith. This dessert pairs beautifully with a strong cup of black coffee or an after-dinner glass of Calvados or dessert wine.

Troubleshooting & Common Mistakes

Panna Cotta is Rubbery: The ratio of gelatin to liquid was too high. Double-check your measurements; a little gelatin goes a long way.
Panna Cotta Didn’t Set: The gelatin may not have been measured correctly, or it wasn’t fully dissolved in the warm cream. Ensure you whisk it until no granules remain.
Gritty Texture: This is a classic sign of undissolved gelatin. Make sure you bloom it properly in cold water first and then dissolve it completely in the warm (not boiling) cream base.
Mixture Curdled: The cream mixture was likely boiled. Panna cotta should be heated gently only until the sugar dissolves and it is warm enough to melt the gelatin.

Apple Cider Panna Cotta With Caramel: FAQs

Do I have to unmold the panna cotta?

Not at all! Serving panna cotta in the ramekins or glasses it was chilled in is perfectly acceptable and much simpler. It looks rustic and beautiful topped with caramel.

What does “blooming” gelatin mean?

Blooming is the process of hydrating powdered gelatin in a cold liquid before adding it to a recipe. This allows the gelatin granules to soften and swell, ensuring they will dissolve smoothly and evenly without lumps when added to a warm base.

Can I use gelatin sheets instead of powder?

Yes. One packet (¼ oz or 7g) of powdered gelatin is equivalent to about 3-4 sheets of leaf gelatin. Soak the sheets in cold water until soft, squeeze out the excess water, and then whisk the softened sheets into the warm cream mixture until dissolved.

How do I know when the panna cotta is set?

When you gently jiggle a ramekin, the center of the panna cotta should have a slight wobble, but it should not look liquidy. It will be fully firm to a light touch.

Recipe Card

Apple Cider Panna Cotta Recipe

Ingredients

1 cup (240 ml) unfiltered apple cider
3 tbsp (45 ml) cold water
1 packet (¼ oz / 7 g) unflavored powdered gelatin
2 cups (480 ml) heavy cream
½ cup (100 g) granulated sugar
1 tsp (5 ml) vanilla extract
½ cup (120 ml) caramel sauce, for serving

Directions

Reduce Cider: In a small saucepan, simmer the 1 cup of apple cider until it reduces to ½ cup (about 10-15 minutes). Set aside.
Bloom Gelatin: Sprinkle the powdered gelatin over the cold water in a small bowl. Let sit for 5-10 minutes until it forms a gel.
Heat Cream: In a saucepan, gently heat the heavy cream, reduced cider, and sugar over medium-low heat until the sugar dissolves and the mixture is steaming. Do not boil.
Dissolve Gelatin: Remove the pan from the heat. Add the bloomed gelatin and whisk until it is completely dissolved. Stir in the vanilla extract.
Chill: Pour the mixture into 4-6 ramekins. Cover and refrigerate for at least 4 hours, or until fully set.
Serve: Serve chilled in the ramekins or unmolded onto plates. Drizzle generously with caramel sauce before serving.

Notes

Reducing the apple cider is a key step that concentrates its flavor; don’t skip it!
Ensure the cream mixture is warm, not boiling, when you add the gelatin to ensure a smooth, silky texture.
Panna cotta is an ideal make-ahead dessert and can be prepared up to 3 days in advance.

Nutrition

Calories: 420 kcal
Carbohydrates: 30 g
Protein: 3 g
Fat: 32 g
Saturated Fat: 20 g
Sodium: 40 mg
Sugar: 28 g

Disclaimer: Nutritional information is an estimate and may vary based on ingredients and preparation.

Apple Cider Panna Cotta: The Creamy Fall Dessert You Need

Why You’ll Love It