Pumpkin Panna Cotta Recipe
The pumpkin penna kota recipe is a silky, creamy dessert which combines the casual flavors of the autumn with the grandness of a classic Italian dishes. Made with pumpkin puree, cream, hot spices and a little sweeteners, it is easy to make and is perfect for pre-prepared entertainment. With just a few simple ingredients and steps, you can make a show-stopping dessert which is light, delicious and completely unique. Whether you put it from the top with whipped cream, caramel, or crushed cookies, pumpkin page quota will definitely affect.
Equipment
- Saucepan
- Small bowl
- Whisk
- Measuring cups and spoons
- Fine mesh sieve Optional
- Ramekins or serving glasses
- Plastic wrap
Ingredients
- 1 cup heavy whipping cream
- 1 cup whole milk
- 1/2 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 tbsp unflavored gelatin
- 3 tbsp cold water
- 1 tbsp vanilla extract
- 1/2 tbsp ground cinnamon
- 1/4 tbsp ground nutmeg
- 1/8 tbsp ground cloves
- Pinch of salt of taste
Instructions
- Bloom the gelatin - In a small bowl, sprinkle the gelatin over the cold water. Let it sit for about 5 minutes to soften and become fluffy.
- Heat the cream and milk - In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
- Add the pumpkin and spices - Add the pumpkin puree, vanilla extract, cinnamon, nutmeg, cloves, and a pinch of salt. Whisk until the mixture is smooth and well combined. Heat gently for 2-3 minutes, but again, do not let it boil.
- Stretch the gelatin - Take the saucepan off the heat. Add the bloomed gelatin to the hot mixture. Whisk well until the gelatin is completely dissolved.
- Strain (optional) - For an extra silky texture, strain the mixture through a fine mesh sieve into a large bowl or measuring cup.
- Poured into molds - Carefully pour the panna cotta mixture into individual ramekins, small cups or glasses.
- Chill - Refrigerate for at least 4 hours or until completely set.
- Serve - To remove from molds, dip the bottom of the ramekins in hot water for a few seconds and gently invert onto a serving plate.
- Or, serve straight into the glasses. Garnish with whipped cream, cinnamon or crushed ginger pieces, if desired.