Recipe for Pumpkin Panna Cotta
If you are having an intimate family dinner for Thanksgiving, this may be the perfect dessert. You could also double the recipe to serve more people.
Servings: 0 serves 4-6 (depending on the size of the jar/ramekin)
Ingredients
- *1 1/4-oz. envelope unflavored powdered gelatin 2-1/4 teaspoons
- *1-3/4 cups heavy cream I used organic cream
- *3/4 cup whole milk I used raw milk
- *1/4 cup plus 2 tablespoons packed dark brown sugar organic if possible
- *1 teaspoon fine sea salt
- *1 teaspoon pure vanilla extract I used the seeds from 1/2 vanilla bean instead
- *1 teaspoon ground cinnamon
- *3/4 cup canned pure pumpkin purée organic if possible
Instructions
- 1. In a small bowl, stir the gelatin into 1/4 cup cold water and set aside.
- 2. Whisk the cream, milk, brown sugar, salt, vanilla extract or vanilla bean and cinnamon in a saucepan over medium heat until just beginning to boil.
- 3. Remove the pan from the heat and whisk in the softened gelatin. Add the pumpkin and whisk everything together, then strain through a fine-mesh sieve into a bowl or 2-quart liquid measure (this step is optional- I skipped it). Divide among 4-6 small jars or ramekins (I used teensy Weck jars). Refrigerate until firm to the touch, covering with plastic wrap once cool, at least four hours or overnight.
- (If you make your panna cotta in ramekins: un mold each one by dipping the bottom of each ramekin in hot water for a few seconds. Next, run a small knife around the edge all the way to the bottom to loosen it. Cover with a dessert plate, turn over, and "give it a good downward shake", to remove from the ramekin.)