Pumpkin Panna Cotta with Toasted Pecans
Panna cotta is an Italian dessert that translates to “cooked cream”. Infinitely variable and can be made a day ahead. In this Thanksgiving version we’ve used canned pumpkin and pumpkin pie spice. Using gelatin leaves provides a beautifully silky texture.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 40 minsTotal Time 1 hr 4 gelatin leaves (or substitute a gelatin envelope. 1 envelope = 4 gelatin leaves)
3 Tbsp water
1 ¾ cups whipping cream
⅓ cup sugar
1 cup canned pumpkin
¾ tsp pumpkin pie spice
toasted chopped pecans for garnish
1 In a medium bowl, submerge the gelatin sheets in the water and set aside. (If using a gelatin envelope, sprinkle the gelatin over the water.)
2 In a small pan, bring the cream and sugar to a simmer.
3 Add the hot cream mixture to the gelatin and stir until the gelatin is completely dissolved. Stir in the pumpkin and pumpkin pie spice until smooth.
4 Ladle into six 4 oz ramekins or custard cups and refrigerate for at least two hours (can be made a day ahead).
5 To serve, dip each ramekin into a saucepan of simmering water for about 10 seconds. Run a paring knife around the edge of the panna cotta to loosen.
6 Tip the ramekin upside down into a dessert plate to unmould it. Serve with toasted pecans over top.
Ingredients 4 gelatin leaves (or substitute a gelatin envelope. 1 envelope = 4 gelatin leaves)
3 Tbsp water
1 ¾ cups whipping cream
⅓ cup sugar
1 cup canned pumpkin
¾ tsp pumpkin pie spice
toasted chopped pecans for garnish
Directions 1 In a medium bowl, submerge the gelatin sheets in the water and set aside. (If using a gelatin envelope, sprinkle the gelatin over the water.)
2 In a small pan, bring the cream and sugar to a simmer.
3 Add the hot cream mixture to the gelatin and stir until the gelatin is completely dissolved. Stir in the pumpkin and pumpkin pie spice until smooth.
4 Ladle into six 4 oz ramekins or custard cups and refrigerate for at least two hours (can be made a day ahead).
5 To serve, dip each ramekin into a saucepan of simmering water for about 10 seconds. Run a paring knife around the edge of the panna cotta to loosen.
6 Tip the ramekin upside down into a dessert plate to unmould it. Serve with toasted pecans over top.
Pumpkin Panna Cotta with Toasted Pecans
Recent Comments