I love dessert. It is my weakness. If I could have dessert for breakfast, lunch and dinner, I would. Cake, pie, tarts, ice cream, anything…my dream. I actually embarrassingly had a dream where I was muttering in my sleep, “chocolate… cake…chocolate.” My husband had no qualms pointing it out the next day and still pokes fun of me for my love of dessert.
Anyways, one of my favorite desserts to make is panna cotta. It’s really easy to make and full proof. It is my go to dessert for any gathering. Also, the best thing about it is that you don’t even have to turn on the oven. Amazing!
Panna cotta is an Italian dessert of sweetened cream thickened with gelatin and molded. The great thing about panna cotta is that you can easily flavor it with varying spices.
This time around, I used pumpkin pie spice mix which is a blend of cinnamon and nutmeg. I twisted those flavors into a tasty and unforgettable dessert. To top it off, I created a cinnamon cookie crust to create a panna cotta tart. Overall, the results are delicious, sweet and creamy. Enjoy!
- 1 ¼ cup of cinnamon cookie, crumbled
- 3 tbs of butter, melted
- ½ tsp of salt
- 1 tbs of brown sugar
- 2 cups of heavy cream
- ½ tsp of vanilla extract
- 1 cup of half and half
- 1 tsp of pumpkin pie spice
- 1/3 cup of sugar
- 2 tbs of water
- 1 envelope of gelatin (about 1 tbs)
- nonstick spray
- Heat oven to 325.
- Spray a tart pan with nonstick cooking spray.
- Combine cookie crumbs with butter, light brown sugar, and salt.
- Combine with hands (should be the texture of wet sand) and press firmly down on the bottom to create crust.
- Bake for 15 minutes and leave to cool.
- In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften.
- Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from the heat.
- In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring.
- Remove pan from heat and stir in gelatin mixture and vanilla until evenly combined.
- Carefully pour the cream mixture into the tart shell.
- Refrigerate overnight. Top with more crumbled cookies and cinnamon sticks for decoration.