Apples and pumpkin, two fall favorites, pair up in this elegant, light, silken dessert. The cider sauce is also wonderful over ice cream and on french toast or pancakes.
These were so easy to make! Unlike some of the other commenters, I enjoyed the apple cider sauce and didn't find the apple cider vinegar overpowering. I made the recipe exactly as written, except for the fact that I just left the panna cottas in the ramekins and served them with the sauce atop, similar to a creme brle. My brother commented how you could really taste the pumpkin in the panna cotta, which is great. Definitely make this again!
The panna cotta was delicious, not too sweet at all.We infused the cream mixture with whole cinnamon, vanilla bean, and fresh ginger rather than the dried ground spices. The only issue and why I knocked a star off is that 2 Tbs. vinegar is way too much for that sauce. I like the idea of adding some acid to cut the sweetness, but the vinegar taste and especially smell overwhelmed everything else. We scrapped the sauce for most of it. Next time I would probably reduce the vinegar to maybe 2 tsp, or use lemon juice instead.
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