The highlight to my month has been The Fiancé saying “Alright, I’m ready to see this sheet of paper” in reference to the Magna Carta that was on view at the New York Historical Society for the last week. Seriously, I giggle every time I think about it.
Oh wait, that’s a lie. The highlight of my month has been finally perfecting panna cotta. And not just any panna cotta, but B.O.U.R.B.O.N. panna cotta.
Hot diggity dog.
I don’t know why I just said that. Let’s move along shall we? Thanks.
At the start of the month Four Roses Bourbon reached out and asked if I’d make them a recipe featuring bourbon, because y’know – fall = bourbon. And I tried my very best not to totally freak out in my email back to them. I think I played it really cool. I only had like, five exclamation points.
I went to a bourbon and cheese pairing with Four Roses about a year ago (!!) and while I am definitely not a straight bourbon drinker because I’m a wimp, I am a straight bourbon desserter. Does that make sense?
Throw bourbon into any dessert and you’ve pretty much just guaranteed that I’ll order that one. You could probably call it Bourbon Boogers and I’d order it (please don’t invent that dessert, I’m not sure I want to test that theory).
So this panna cotta. It’s the best way to ingest bourbon if you’re not a bourbon drinker. It has the nice creamy quality of a good panna cotta with some tang from goats milk (I have been dying to use goats milk in a recipe), and a nice little kick from the bourbon at the end.
Oh and I topped it with a maple bourbon caramel. Because I can dang it. Let’s start fall off right shall we?
- ½ cup goats milk (or regular milk or buttermilk)
- ½ cup heavy cream
- 2 tbsp maple sugar
- 1 tbsp brown sugar
- pinch of salt
- 2 tbsp Four Roses Bourbon
- ¾ tsp gelatin
- 2 tbsp cold water
- ¼ cup sugar
- 2 tbsp maple syrup
- 2 tbsp butter
- 5 tbsp heavy cream
- 1 tbsp bourbon
- Pour the cold water into a small ramekin or bowl and sprinkle the gelatin evenly over top, set aside to bloom while you prepare the rest of the dessert.
- Fill a large bowl of ice and water and place a smaller preferably metal or glass bowl in the water bath. Add heavy cream to the small bowl. Set aside
- In a small heavy bottomed sauce pan slowly warm the goats milk, sugars, and salt until dissolved and just starting to bubble at the edges. Turn off heat.
- Add the bloomed gelatin and whisk until thoroughly dissolved.
- Add the bourbon and whisk to incorporate.
- Pour the warmed milk mixture into the chilling heavy cream and whisk until beginning to thicken - about 8-10 minutes. Don't skip this step or your panna cotta will separate in the fridge. Trust me on this one.
- Once the mixture has thickened slightly split it between 3 or 4 ramekins or mason jars, depending on how generous you are. Cover the tops with plastic wrap and place in the fridge to set for at least 4 hours or overnight.
- In a small heavy bottomed sauce pan (preferably with a reflective bottom so you can see easier) evenly spread the sugar and place on medium heat.
- Allow sugar to turn caramelize, stirring occasionally to ensure even cooking, until it is a deep amber color and smells slightly burnt - about 10 - 20 minutes.
- Remove from heat and whisk in maple syrup and butter until thoroughly incorporated. Care as the hot sugar may bubble and steam.
- Add heavy cream and return to low heat to melt everything together, whisking constantly.
- Once the mixture is homogenous add the bourbon and set aside to cool.
- Place in an air tight container and refrigerate until needed. Bring to room temperature before using.
- Drizzle room temperature caramel over set panna cottas and serve immediately. Do not drizzle hot caramel on the panna cotta or it will melt. Do not let the panna cotta sit out for longer than 5 minutes before serving or it will melt.
*This post was sponsored by Four Roses Bourbon. All opinions and recipes are my own.