Silky Pumpkin Panna Cotta
Servings 6 servings
Ingredients
Panna Cotta
- 2 ¼ teaspoons unflavored gelatin 1 packet
- ¼ cup cold milk for blooming
- 2 cups heavy cream
- ½ cup milk
- ⅓ cup brown sugar packed
- 1 cup pumpkin puree not pumpkin pie filling
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 pinch ground ginger
- 1 pinch ground cloves
- 1 pinch salt
To Finish
- salted caramel sauce for topping
- ground cinnamon for dusting
Instructions
Bloom the Gelatin
- Sprinkle the gelatin over the cold milk in a small bowl and let it sit for 5 minutes, until wrinkled and absorbed.
Warm the Spiced Cream
- Heat the heavy cream, milk, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt in a saucepan over medium heat until warm and the sugar dissolves. Do not boil.
- Off the heat, whisk in the bloomed gelatin until fully dissolved.
Whisk In the Pumpkin
- Whisk in the pumpkin puree and vanilla until completely smooth. For the silkiest texture, pour the mixture through a fine strainer.
Chill and Top
- Divide among 6 glasses and refrigerate at least 2 hours, until set.
- Just before serving, spoon salted caramel over each and dust with cinnamon.
Notes
- Don't boil: Overheating can weaken the gelatin and dull the flavor. Warm and warm is all you need.
- Strain for silk: A quick pass through a fine sieve gives a glass-smooth finish.
- Serve in the glass: Set and serve right in the glasses to skip unmolding.