Food & Cooking Recipes Dessert & Treats Recipes Brown-Sugar Panna Cotta 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 10 This recipe from Chika Tillman of ChikaLicious dessert bar is made with Granny Smith Apple Sorbet and Calvados Gelee. Ingredients 2 ½ sheets gelatin ½ cup packed light-brown sugar 2 ¾ cups plus 3 tablespoons heavy cream Granny Smith Apple Sorbet, for serving Calvados Geleecubes, for serving 1 ¼ cups prosecco, for serving Directions Prepare an ice-water bath and set a medium bowl over it. Place gelatin in a bowl filled with enough cold water to completely cover; let soften. In a small saucepan, heat sugar and 1 cup plus 3 tablespoons heavy cream over medium heat, stirring, until sugar is dissolved. Strain gelatin through a fine mesh sieve. Add gelatin to sugar mixture, along with remaining 1 3/4 cups heavy cream; stir to combine. Strain into bowl set over ice-water bath to cool. Transfer mixture to a 1-quart container and refrigerate panna cotta until set. Place two tablespoons panna cotta in each of 10 bowls. Garnish with sorbet and gelee cubes. Pour 2 tablespoons prosecco into each bowl and serve immediately. Rate it Print