Honey Jack Panna Cotta is a southern take on the simple Italian dessert that is essentially sweet cream gelatin. Creamy gelled pannacotta is easy, elegant, and offers lots of possibilities—just as whipped cream does except you can make it well in advance and have dessert chilled and ready to serve. This one is delicately flavored with Jack Daniel’s Tennessee Honey. No need for fancy dessert dishes. You can serve the pannacotta in any kind of small dish or even a stemmed glass. We especially like to present it in homey pint-size mason jars, filling the jars 1/3 to 1/2 full. This way you’ll have plenty of room for sweetened seasonal fruits like fresh peaches, strawberries, blackberries, stewed rhubarb, or even cranberries in the wintertime. A few chopped toasted pecans sure are a nice touch, as well. A case of mason jars will set you back less than 10 dollars. You’ll find your self using them for all kinds of desserts like pot de creme, puddings, parfaits, and cocktails.
- 1/4 cup Jack Daniel’s Tennessee Honey
- 1 envelope powdered gelatin
- 2 1/2 cups half and half
- 1/4 cup sugar
Pour the Jack Daniel’s Tennessee Honey in a small bowl. Sprinkle the gelatin over the whiskey and let it soften while you continue with the recipe, about 2 minutes.
Combine the half and half and sugar in a small saucepan over medium heat.
Stir to dissolve the sugar and bring just to a boil.
Remove from the heat and pour the softened gelatin and whiskey into the cream mixture.
Stir until the gelatin is completely dissolved, about a minute.
Pour the warm cream into a pitcher or large measuring cup with a spout.
Pour the mixture evenly into custard cups or small canning jars.
Chill until set, 2 to 4 hours. Serve topped with fresh fruit. Makes about 6 servings.