Candy Corn Inspired Microwave Panna Cotta
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.
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.
Nutrition
Calories: 413kcalCarbohydrates: 16gProtein: 8gFat: 35gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 112mgSodium: 66mgPotassium: 227mgSugar: 16gVitamin A: 1460IUVitamin C: 1mgCalcium: 174mgIron: 0.1mg
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