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I don’t know what sound more Southern than Bourbon Panna Cotta, do you?

Mmmmm, ramekins. :)

Therefore, since I can’t seem to keep my hands of off anything from A Yankee in a Southern Kitchen (a delicious little blog by Kim Morgan), here’s a recipe I found there for this delight which came originally from Frank Stitt’s Southern Table:

desserts-020-1

1 cup plus ½ cup sugar

½ teaspoon fresh lemon juice

2 tablespoons water

4 cups heavy cream

½ cup pecans, toasted and chopped

3 tablespoons good bourbon

2 cups whole milk

2 envelops unflavored gelatin

Set aside eight or ten – 8 ounce custard cups or ramekins.
Combine the ½ cup sugar, lemon juice, and water in a small heavy saucepan and bring to a boil over high heat, boiling until the sugar dissolves. Reduce the heat to medium, brushing down the sides with a wet pastry brush to remove any sugar crystals, and cook, shaking the pan to swirl the caramel, until the caramel is a mahogany in color 10-20 minutes. Do not stir the caramel mixture.

For the complete recipe, please click here.

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