Spiced Cider Caramel Panna Cotta with Toasted Pecan Crumble

Ingredients

• •4 cups apple cider
• •1 cup heavy cream
• •1/4 cup granulated sugar
• •1/4 cup light brown sugar
• •1 teaspoon ground cinnamon
• •1/4 teaspoon ground nutmeg
• •1/4 teaspoon ground cloves
• •1 packet (2 1/4 teaspoons) unflavored gelatin
• •3 tablespoons cold water
• •1/2 cup caramel sauce (store-bought or homemade)
• •1 cup pecans, chopped
• •2 tablespoons unsalted butter, melted
• •2 tablespoons granulated sugar (for crumble)
• •1/4 teaspoon kosher salt

Instructions

1. 1

   Pour the apple cider into a saucepan and bring to a simmer over medium heat. Reduce until it measures about 1 cup, then set aside to cool slightly.

2. 2

   In a small bowl, sprinkle the gelatin over the cold water and let stand for 5-7 minutes to soften.

3. 3

   In another saucepan, combine the heavy cream, granulated sugar, light brown sugar, ground cinnamon, ground nutmeg, and ground cloves. Heat over medium-low until sugar dissolves, taking care not to let it boil.

4. 4

   Stir in the reduced apple cider and softened gelatin, whisking until the gelatin fully dissolves.

5. 5

   Remove from heat and divide the mixture into ramekins. Let cool to room temperature before transferring to the refrigerator to set for at least 4 hours, or overnight.

6. 6

   To prepare the pecan crumble, preheat the oven to 350°F (175°C).

7. 7

   In a bowl, mix the chopped pecans, melted butter, granulated sugar, and kosher salt. Spread the mixture on a baking sheet and toast in the oven for 8-10 minutes, stirring halfway through. Let cool completely.

8. 8

   Once the panna cotta is set, drizzle with caramel sauce and sprinkle with toasted pecan crumble before serving.