Pumpkin Panna Cotta

Posted by ila nguyen on

 

This simple dessert is a perfect end to a big meal - flavorful yet light, and beautiful on a plate! It’s like pumpkin pie, but without the extra work to make pie crust (so it’s gluten-free!).
If pumpkin is not your thing, the puree can be substituted with pureed sweet potatoes or butternut squash.

 

PUMPKIN PANNA COTTA

1 1/2 cups milk
1 cup heavy cream
1 cup pureed pumpkin
1/2 cup sugar
1 envelope unflavored gelatin
1 tsp Organic Pumpkin Pie Spice Seasoning


Garnish: Spiced Syrup, Chopped Nuts, Marshmallows

In a large bowl, combine ½ cup of milk with gelatin, and let bloom.
Blend the remaining milk, pumpkin, cream, sugar and seasoning.
Strain into a pot. Turn the heat to low and cook the milk, stirring occasionally, until it starts to steam.
Pour into the large bowl with the bloomed gelatin and whisk until completely combined.
Ladle into 6-8 small ramekins.
Chill the panna cotta until firm (at least 4 hours), and serve with garnish.




Older Post Newer Post

Leave a comment







Comments have to be approved before showing up

Recent Articles

Categories