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French 75 Panna Cotta with Candied Kumquats

French 75 Panna Cotta with Candied Kumquats

This French 75 Panna Cotta lifts all of the flavors from the classic cocktail and transforms them into a sweet wobbly delight complete with champagne jelly and lemon gin panna cotta.
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Prep Time 35 minutes
Cook Time 25 minutes
6 hours
Servings: 2
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Candied Kumquats **
  • 1 cup kumquats thinly sliced
  • 1 cup granulated sugar
  • 1 cup water
Champagne Jelly
  • 2 lemon twists
  • ¼ cup champagne or other sparkling white wine
  • 1 tsp granulated sugar
  • 1 tsp lemon juice
  • 1½ tsp unflavored gelatin powder
  • ¼ cup gingerale
Lemon Gin Panna Cotta
  • ¼ cup whole milk
  • 1 tsp unflavored gelatin powder
  • ¼ cup + 2 tbsp heavy cream
  • 2 tbsp granulated sugar
  • 1 lemon zested
  • 1 oz gin
Garnish
  • edible gold glitter for sprinkling

Equipment

  • 2 1/2 cup ramekins
  • 1 small saucepan

Method
 

For the Candied Kumquats
  1. Pour the water and sugar into a large skillet and bring the mixture to a boil. Then reduce to a simmer.
    1 cup granulated sugar, 1 cup water
  2. Once the sugar has dissolved, add the kumquats and simmer for 20 minutes. Remove the kumquats with a slotted spoon and place them on a cooling rack suspended over a baking sheet to cool and drain. Set aside to cool and dry-out for at least 3 hours.
    1 cup kumquats
For the Champagne Jelly
  1. Lightly grease your ramekins or jelly molds with a neutral oil. Place a lemon twist inside each vessel and set them aside.
    2 lemon twists
  2. Pour the champagne, sugar, and lemon juice into a small saucepan. Sprinkle the gelatin over top and set the mixture aside to gel. This should take about 3 minutes. Don't stir the mixture.
    ¼ cup champagne, 1 tsp granulated sugar, 1 tsp lemon juice, 1½ tsp unflavored gelatin powder
  3. Once the gelatin has bloomed, place the saucepan over medium-low heat and simmer until the gelatin dissolves completely. Do not let the mixture come up to a boil.
  4. Take the pan off of the heat and stir in the ginger ale. Pour the mixture over the lemon twists. Fill each vessel about a third of the way. Transfer the jelly to the fridge and leave it to chill for 2-3 hours.
    ¼ cup gingerale
For the Panna Cotta
  1. When the Champagne Jelly has set, start your panna cotta. Pour the milk into a bowl and sprinkle the gelatin over the surface. Set the mixture aside to gel for 3 minutes.
    ¼ cup whole milk, 1 tsp unflavored gelatin powder
  2. While the gelatin is blooming, pour the cream, sugar, and lemon zest into a small saucepan. Place the mixture over medium-low heat and simmer until the sugar dissolves. Take the pan off of the heat and cover. Let sit to steep for 10 minutes.
    ¼ cup + 2 tbsp heavy cream, 2 tbsp granulated sugar, 1 lemon
  3. Bring the mixture back up to a simmer and add the milk and gelatin mixture. Stir until the gelatin dissolves completely. Don't let the mixture come to a boil.
  4. Take the saucepan off of the heat and stir in the gin. Pour the mixture through a fine-mesh strainer over the set champagne jelly. Return the jelly to the fridge and leave the panna cotta to chill for 3 hours.
    1 oz gin
  5. To unmold, dip each vessel in hot water for 5 minutes before inverting it onto a plate. The jelly and panna cotta should slide out but it might take a little encouragement. Try running an offset spatula around the edges of the panna cotta but be careful not to mar the sides.
To Garnish
  1. Sprinkle each panna cotta with edible gold glitter and garnish with candied kumquats.
    edible gold glitter

Notes

** This recipe will leave you with a lot more candied kumquats than you will need. But they keep exceptionally well and are great on almost everything.