This apple panna cotta is a seasonal take on the traditional creamy Italian dessert, the subtle apple and cinnamon adding to an already delicious easy treat.
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Somehow or another, it is November already and it now feels like I can genuinely start thinking towards the holiday season a bit. I’m afraid any shop that has decorations etc before now (which is an increasing number) starts to be avoided by me as I can’t and don’t want to think that far ahead.
November, though, seems just about acceptable, especially if you are thinking about food since Thanksgiving comes into the extended holiday season at the end of the month. That’s why this Sunday all involved in Sunday Supper have been putting on their thinking caps to create some easy holiday entertaining ideas (see links below), and I am bringing this delicious apple panna cotta recipe to the party.
A seasonal take on panna cotta
Panna cotta is an incredibly easy dessert to make. It’s also made ahead and chilled so is great for entertaining as there is no work at the time (unless you want to take them out of the dishes, but that’s still not much effort).
Here I have made a seasonal version using apple and a little cinnamon, sweetened with maple syrup rather than sugar, that creates a deliciously impressive dessert, that no one needs to know took you less than 10 minutes to make. Yes I did say less than 10 minutes, it’s that quick and easy.
To be honest, this is the first time I have made panna cotta. I’m not quite sure how I had never got round to it before, as it is always a dessert I am drawn to if I see it on the menu when we are out. I guess as with a few things, I somehow thought it was a bit more complicated to make than it really is.
Now I have made it though, panna cotta will definitely be happening more often (and it has! try my peach panna cotta too), and this apple version was so tasty, I am already craving it again. The apple and cinnamon flavors are subtle but delicious, adding to the beautifully smooth creaminess of the base panna cotta.
How to make apple panna cotta
As I say, panna cotta is really quick and easy to make, and the apple, cinnamon and maple added in here while subtle, give a deliciously tasty twist to the lovely creaminess that’s also fairly healthy (OK aside from the cream in there).
- Put milk in a small pan, add the gelatin and leave to “bloom”.
- Warm the milk to dissolve the gelatin.
- Remove from heat and add maple syrup, cream, applesauce, vanilla and cinnamon.
- Pour into greased ramekins and chill until set.
I have topped it with a little caramel which goes really well with it and I would certainly recommend the tiny bit extra effort in putting it on. As after all, the rest is so easy, you may as well make it look properly impressive for another couple of minutes effort, right? The only thing is it’s still quicker to eat than it is to make, but you can’t win them all. Just make lots and enjoy it again soon – it will keep a couple days in the fridge, if you let it.
Try these other no bake desserts:
- Lime mascarpone cheesecake shooters
- Berry phyllo cups with lemon cheesecake cream
- Crema Catalana
- Plus get more dessert recipes in the archives.
Apple panna cotta
- 1/3 cup milk 80ml
- 1 tsp gelatin
- 4 tsp maple syrup 20ml (1tbsp + 1tsp)
- 1/3 cup cream 80ml, I used heavy/double but can use lighter
- 1/3 cup unsweetened applesauce 80ml
- 1/4 tsp cinnamon
- 1/2 tsp vanilla essence
- Put milk in a small pan and add gelatin. Leave approx 5min to 'bloom' - you will see it form a layer on top then this thins out as it dissolves.
- Meanwhile lightly oil 2 ramekins/custard dishes (4-6oz size).
- Gently warm the milk and ensure the gelatin dissolves, around 3-4min - test by putting a spoon in and seeing if you can see any lumps, there should be none.
- Remove from the heat and add the remaining ingredients and whisk to combine. The cinnamon may seem to float on the top - don't worry just try to combine as best you can.
- Pour into the ramekins/custard dishes and chill for at least 2hrs, 4+ or overnight if you want to remove from dishes.
- To remove from the dish, if you want to, sit the dish in a bowl of hot water for a minute then ease the top edge away with a knife before inverting on a plate (if the plate is damp, you can slide it to reposition if you need to).
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
See all the easy holiday entertaining ideas being shared:
- Caramel Coffee by Party Food & Entertaining
- Christmas Cranberry Mojitos by Our Good Life
- European-Style Hot Chocolate by Cosmopolitan Cornbread
- Peppermint Hot Chocolate by My San Francisco Kitchen
- Pomegranate Sangria by The Redhead Baker
- Spiced Hot Milk Brandy by Nosh My Way
- Christmas Cranberry Dip by Fantastical Sharing of Recipes
- Festive Shrimp Bites by The Freshman Cook
- Hot Crab Dip by Serena Bakes Simply From Scratch
- Krayl’s Easy Holiday Cheese Board by An Appealing Plan
- Mini Cheese Balls by Books n’ Cooks
- Pear Pancetta Goat Cheese Appetizer Bites by Food Done Light
- Beer Pull Apart Bread by Jane’s Adventures in Dinner
- Ranch Buffalo Chicken Dip by Table for Seven
- Shrimp Puffs by Cindy’s Recipes and Writings
- Smoked Salmon Dip by Palatable Pastime
- Smoked Salmon Shooters by Amee’s Savory Dish
- Spiced Nuts by Confessions of a Cooking Diva
- Tuscan White Bean and Sausage Dip by The Complete Savorist
- Ultimate Taco Dip by Momma’s Meals
Main and Side Dishes
- Fruited Wild Rice by Magnolia Days
- Harvest Roast Chicken with Grapes, Olives, and Potatoes by Hezzi-D’s Books and Cooks
- Holiday Seafood Fest (La Grande Zuppa del Costiera Amalfitana) by Monica’s Table
- Make ahead Parmesan Mashed Potatoes by A Day in the Life on the Farm
- Pasta With Duck Sugo by The Food Hunter’s Guide to Cuisine
Desserts and Baked Goods
- Apple Brown Betty by Curious Cuisiniere
- Banana Coconut Lime Bundt Cake by Desserts Required
- Chocolate Sheet Cake by That Skinny Chick Can Bake
- Cinnamon Raisin Peanut Butter Oatmeal Cookies by Take A Bite Out of Boca
- Microwave Carob Fudge by Pies and Plots
- Orange and Dark Chocolate Chunk Scones by The Texan New Yorker
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