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.
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.)
In a small pan, bring the cream and sugar to a simmer.
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.
Ladle into six 4 oz ramekins or custard cups and refrigerate for at least two hours (can be made a day ahead).
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.
Tip the ramekin upside down into a dessert plate to unmould it. Serve with toasted pecans over top.
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Ingredients
Directions
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.)
In a small pan, bring the cream and sugar to a simmer.
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.
Ladle into six 4 oz ramekins or custard cups and refrigerate for at least two hours (can be made a day ahead).
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.
Tip the ramekin upside down into a dessert plate to unmould it. Serve with toasted pecans over top.
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