We’ve come to the conclusion that desserts are way more appealing if they’re inspired by our favorite holidays. We may be only a couple of weeks into October, but we’ve already had our fair share of festive treats making their way around the Team LC headquarters. So far we’ve happily taste tested healthy caramel apples, rosemary chocolate mousse, and cotton candy spider web hot chocolate donuts. And if that wasn’t enough, we have plenty of other sweet treats coming at you this month. Today we have a Halloween candy-inspired dessert to share with you: candy corn panna cotta!
We can always count on our resident baker extraordinaire, Lauren Lowstan, to come up with the best recipes. What we love most about her confections is her ability to turn some crazy ideas into edible masterpieces. Her candy corn panna cotta is no exception. If you’re looking to up your game in the kitchen, we recommend trying your hand at this unconventional dessert. Keep scrolling to see how you can make your very own candy corn panna cotta…
Candy Corn Panna Cotta
- 1 ½ cup whole milk
- 1 ½ cup heavy cream
- 1 tablespoon powdered gelatin
- 1/3 cup sugar
- 2 teaspoons vanilla
- a pinch of salt
- orange and yellow food coloring
- 2 ounce plastic shot glasses
1. Pour the whole milk into a saucepan and sprinkle the gelatin over the top of the surface. Let the gelatin soften in the milk for about 5 minutes. You want the top to look hard and wrinkly.
2. Set the saucepan over low heat and warm the milk gently. Don’t let the milk come to a boil. Once the gelatin has dissolved, add in the heavy cream, sugar and salt. Warm the mixture until the sugar dissolves. Again, try not to let the mixture come to a boil.
3. Once the sugar has dissolved, take the mixture off of the heat and add in the vanilla.
4. Divide the mixture into three bowls. Using food coloring, color one a pastel yellow, one a pastel orange, and leave one of them white.
5. Place the shot glasses on a baking sheet, just for stability. Fill each glass one third of the way full with the yellow panna cotta. Place them in the refrigerator until they’ve solidified, about an hour.
6. Once the bottom layer is no longer liquid, pour the orange panna cotta on top and fill the shot glass two thirds of the way up. Put into the refrigerator until solidified.
7. Pour the white panna cotta over the orange layer and chill the cups another 4 hours, or overnight. You want to be able to lightly shake the cup and have nothing jiggle. If it does, pop it back in the refrigerator a little bit longer. Enjoy!
XO Team LC