Indulge in the festive flavors of fall with this delicious Candy Corn Inspired Microwave Panna Cotta. This show-stopping dessert combines the classic Italian delicacy with the iconic colors of everyone's favorite Halloween candy.
The microwave method simplifies the traditionally time-consuming process of making panna cotta. Layered in classic mini-trifle bowls, each spoonful offers a symphony of lemon, orange, and vanilla flavors that perfectly capture the essence of fall and of candy corn.
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Ingredients for Candy Corn Inspired Microwave Panna Cotta
- The Classic Panna Cotta: For the classic panna cotta, I used unflavored gelatine, water, heavy cream, granulated sugar, vanilla extract, and milk.
- The Yellow Layer: I added lemon extract and yellow gel food color to the classic panna cotta for the yellow layer.
- The Orange Layer: I added orange extract and orange food color to the classic panna cotta for the orange layer.
- The White Layer: The white layer was classic panna cotta.
- Garnishing: I finished the Candy Corn-Inspired panna cotta with stabilized whipped cream (not pictured), sprinkles of yellow, orange, and white jimmies, and a piece of candy corn.
Making the Yellow Layer - Step-by-Step
For the Candy Corn Inspired Microwave Panna Cotta I made the three layers separately, starting with the yellow layer.
- I started by dissolving the 1 ¼ teaspoons of unflavored gelatin in one tablespoon of room-temperature water in a small dish.
- While the gelatin was blooming, I added ¼ cup of the heavy cream to a microwave-safe glass 2-cup measuring cup and heated it in the microwave on high power for 30 seconds.
- After five minutes, the gelatin had bloomed. I added it to the hot cream and whisked the mixture to dissolve the gelatin.
- Then, I added one tablespoon of sugar, a teaspoon of vanilla extract, a teaspoon of lemon extract, and four drops of yellow gel food color. I whisked everything together until the sugar had dissolved and the mixture was well combined.
- After that, I whisked in ¼ cup of heavy cream and ½ cup of milk.
- I separated the yellow lemon mixture among four mini-triffle bowls. I weighed each layer using my kitchen scale to ensure that each layer was roughly the same volume.
I refrigerated the mini-triffle bowls for about 30 minutes to allow the yellow layer to set.
Making the Orange Layer - Step-by-Step
- For the orange layer, I repeated the same process for the Candy Corn Inspired Microwave Panna Cotta I used for the yellow layer. I started with blooming the gelatin in a small bowl with room-temperature water.
- While the gelatin was blooming, I added ¼ cup of heavy cream to a microwave-safe glass 2-cup measuring cup and heated it in the microwave on high power for 30 seconds.
- Then, I added the bloomed gelatin to the hot cream and whisked the mixture to dissolve the gelatin.
- Next, I added one tablespoon of sugar, a teaspoon of vanilla extract, a teaspoon of orange extract, and four drops of orange gel food color. I whisked everything together until the sugar had dissolved and the mixture was well combined.
- I added ¼ cup of heavy cream and ½ cup of milk to the orange mixture and whisked to combine everything.
- I poured the orange mixture into four mini-triffle bowls. I used my kitchen scale to ensure that each mini-triffle bowl had roughly the same amount of the orange mixture.
I refrigerated the mini-triffle bowls for about 30 minutes to allow the orange layer to set.
Making the White Layer - Step-by-Step
The white layer for the Candy Corn Inspired Microwave Panna Cotta was made in the same way.
- Bloom the gelatin in room-temperature water.
- Add ¼ cup of cream to a 2-cup measuring cup and heat it on full power in the microwave for 30 seconds.
- Add bloomed gelatin to the hot cream and whisk the mixture to dissolve the gelatin.
- Add one tablespoon of sugar and a teaspoon of vanilla extract and whisk to combine.
- Add ¼ cup of heavy cream and ½ cup of milk to the white mixture, whisking to combine.
- Pour the white mixture into four mini-triffle bowls using a kitchen scale to ensure that each mini-triffle bowl had roughly the same amount of the white mixture.
Once all of the layers of panna cotta had been added to the mini-triffle bowls, I refrigerated the Candy Corn Inspired Panna Cotta for at least an hour to allow the gelatin to set fully.
Candy Corn Inspired Microwave Panna Cottais more than just a dessert; it's a celebration of autumn in a glass. The combination of smooth, creamy panna cotta layers with the playful candy corn theme makes it a perfect treat for Halloween parties, fall gatherings, or any time you want to add a touch of whimsy to your dessert table.
Other Halloween-Inspired Treats
Indulge your taste buds in these delicious Halloween-inspired treats.
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Recipe
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Candy Corn Inspired Microwave Panna Cotta
Equipment
- 4 mini trifle dishes or clear glasses (9 ounces each)
Ingredients
- 3 Tablespoons water, divided
- 3 ¼ teaspoons unflavored gelatin powder, divided
- 1 ½ cups heavy cream, divided
- 3 Tablespoons granulated sugar, divided
- 3 teaspoons vanilla extract, divided
- 1 teaspoon lemon extract
- Yellow gel food color
- 1 teaspoon orange extract
- Orange gel food color
- 1 ½ cups whole milk, divided
- Whipped cream, for garnish
- Yellow, orange, and white jimmies for garnish
- Candy corn for garnish
Instructions
Yellow Layer
- In a small bowl, sprinkle 1 ¼ teaspoons of unflavored gelatin powder on top of one tablespoon of room-temperature water. Let it sit for five minutes for the gelatin to bloom.
- Place ¼ cup of the cream in a microwave-safe 2-cup measuring cup. Heat at full power in the microwave for 30 seconds. Add the bloomed gelatin; whisk to fully melt the gelatin.
- Add 1 tablespoon of sugar, 1 teaspoon of vanilla extract, 1 teaspoon of lemon extract, and 4 drops of yellow gel food color. Whisk to dissolve the sugar and combine the ingredients.
- Add ¼ cup of heavy cream and ½ cup of milk. Whisk to combine.
- Divide the yellow panna cotta equally among four mini trifle dessert bowls. Refrigerate for 30 minutes to set the gelatin. (See Tip 1)
Orange Layer
- In a small bowl, sprinkle 1 ¼ teaspoons of unflavored gelatin powder on top of one tablespoon of room-temperature water. Let it sit for five minutes for the gelatine to bloom.
- Place ¼ cup of the cream in a microwave-safe 2-cup measuring cup. Heat at full power in the microwave for 30 seconds. Add the bloomed gelatine; whisk to fully melt the gelatin.
- Add 1 tablespoon of sugar, 1 teaspoon of vanilla extract, 1 teaspoon of orange extract, and 4 drops of orange gel food color. Whisk to dissolve the sugar and combine the ingredients.
- Add ¼ cup of heavy cream and ½ cup of milk. Whisk to combine.
- Pour the orange panna cotta on top of the yellow layer in the four mini trifle dessert bowls. Refrigerate for 30 minutes to set the gelatin. (See Tip 1)
White Layer
- Sprinkle the remaining 1 ¼ teaspoons of unflavored gelatin powder on top of the remaining one tablespoon of room-temperature water in a small bowl. Let it sit for five minutes to allow the gelatin to bloom.
- Place ¼ cup of the cream in a microwave-safe 2-cup measuring cup. Heat at full power in the microwave for 30 seconds. Add the bloomed gelatin; whisk to fully melt the gelatin.
- Add the remaining 1 tablespoon of sugar, and 1 teaspoon of vanilla extract. Whisk to dissolve the sugar and combine the ingredients.
- Add the remaining ¼ cup of heavy cream and the remaining ½ cup of milk. Whisk to combine.
- Pour the white panna cotta on top of the orange layer in the four mini trifle dessert bowls. Refrigerate for at least an hour. (See Tip 2)
- Garnish with whipped cream, yellow, orange, and white jimmies, and candy corn.
- Yield: 4 servings.
Video
Tips/Notes
- The yellow, orange, and white panna cotta mixtures each weighed around 10.5 ounces. Therefore, I used around 2.5 ounces per mini trifle bowl for each layer.
- The panna cotta can be made in advance up to this point.
- If making the panna cotta in advance, allow it to come to refrigerator temperature before covering it with plastic wrap. As the panna cotta continues to cool, it gives off condensation. Once covered, the panna cotta can be refrigerated for up to three days before serving.
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