Cinnamon Apple Panna Cotta with Caramelized Pecans

Ingredients:

• 1 cup heavy cream
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/4 cup granulated sugar
• 1 cinnamon stick
• 1/2 apple, peeled and diced (about 1/4 cup)
• 1/4 cup caramelized pecans (see notes)

Instructions:

Caramelizing Pecans

1. Preheat oven to 350°F (175°C).
2. In a small bowl, mix together 1 tbsp brown sugar, 1 tsp cinnamon powder, and 1/4 cup chopped pecans.
3. Spread the mixture on a baking sheet lined with parchment paper.
4. Bake for 5-7 minutes or until fragrant and lightly toasted.

Panna Cotta

1. In a medium saucepan, combine heavy cream, whole milk, vanilla extract, and granulated sugar.
2. Heat over medium heat, stirring occasionally, until the mixture reaches 170°F (77°C).
3. Remove from heat and let steep for 5 minutes with the cinnamon stick.
4. Strain the mixture into a clean container through a fine-mesh sieve to remove the cinnamon.
5. Whisk in the diced apple.
6. Pour the mixture into small individual serving cups or ramekins.

Caramelized Pecans Topping

1. Spoon some caramelized pecans on top of each panna cotta cup.
2. Drizzle with a little honey, if desired.
3. Serve chilled.

Notes:

You can store the panna cotta in the fridge for up to 24 hours before serving. Caramelizing the pecans brings out their rich flavor and crunchy texture.