Archive for April, 2015

April 26, 2015

Bourbon Panna Cotta with Hot Fudge Sauce

Bourbon Panna Cotta

Once again I have to apologize for how tardy I’ve been in posting new recipes. I actually made this dish back on Valentine’s Day, but work and school have been all-consuming over the past several months. Add in the fact that Maggie and I just bought our first home (!!!) and you can imagine it’s been a very busy time for me. Now that things have settled down though I hope to get back to a more regular posting schedule.

If you were expecting a verbose return, I’m going to disappoint you once more; there isn’t that much to say about this dish. It’s cream, vanilla, nutmeg, chocolate – and bourbon. If you aren’t sold after hearing that lineup, you might be a lost cause. I just don’t think there is anything I can do.

The real uniqueness of panna cotta comes from the silky yet firm texture and, of course, the presentation. I used a broad, shallow dish for the cast, but you can really use any shape you want as long as you can get the panna cotta out after a warm water bath. Feel free to experiment!

Bourbon Panna Cotta with Hot Fudge Sauce (serves 4)

Panna Cotta Ingredients

  • 1/4 cup bourbon
  • 1 tablespoon unflavored powdered gelatin
  • 2 cups heavy whipping cream
  • 1/3 cup sugar
  • 1 teaspoons vanilla extract
  • 1 dash of nutmeg

Hot Fudge Sauce Ingredients

  • 1/2 cup heavy cream
  • 1/4 cup brown sugar
  • 1 tablespoon of butter
  • 1 pinch of salt
  • 1 cup semisweet chocolate, broken into small pieces


  1. Pour the bourbon into a bowl and sprinkle the gelatin over it. Let stand for 4-5 minutes until the gelatin has softened and dissolved.
  2. In a saucepan, heat the cream on medium until it begins to simmer. Add the sugar, vanilla extract, and nutmeg and continue to simmer, stirring occasionally, for about 5 minutes or until the sugar has dissolved.
  3. Pour the cream mixture into the bowl and gentle mix into the bourbon and gelatin until fully incorporated. Divide the mixture into serving vessels and refrigerate for at least four hours to give the panna cotta time to set up.
  4. In a saucepan, heat the 1/2 cup of heavy cream to a simmer. Add the brown sugar, salt and butter and continue simmering until dissolved. Add in half the chocolate and continue stirring until melted and mixed in. Repeat with the second half of the chocolate and remove the pan from the heat.
  5. To serve, fill a pot or casserole dish with hot water and set the panna cotta vessels inside so that the tops are just above the water line. After about 1 minute, remove the vessels from the water and run a knife along the outside edge. Gently flip the vessel onto a plate, giving it a light pat if the panna cotta doesn’t come free immediately. Drizzle with hot fudge sauce and serve.
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