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:
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.
