Creamy Pumpkin Panna Cotta with Caramel Sauce

With a little pumpkin puree to use up, I decided to use it to spice up my traditional panna cotta recipe. The result- creamy smooth bites of cinnamon and pumpkin flavor, wrapped in a buttery caramel sauce... SO GOOD!

Creamy Pumpkin Panna Cotta
Serves 6

1/4 cup milk
1 envelope unflavored gelatin
2 cups heavy cream
1 cup canned pumpkin puree
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla

1. dissolve gelatin in milk in a small bowl for 5-10 minutes
2. bring cream, cinnamon, and sugar just to a simmer (do not let it boil), whisk until sugar has completely dissolved
3. remove from heat and add the softened gelatin mixture, vanilla, and pumpkin and whisk to completely dissolve the gelatin
4. strain through a fine mesh strainer into a measuring cup with a spout and divide between 6 small buttered ramekins
5. refrigerate at least 3 hours or overnight.
6. just before serving dip the bottom of the ramekins in hot water and run a thin knife around the edge to loosen
7. invert on a plate and serve with a drizzle of caramel sauce over the top!

Caramel Sauce
Makes about 1 cup

1/2 cup brown sugar
1/4 cup heavy cream
1/2 stick of butter

1. melt the butter and sugar together over medium heat until bubbly
2. add cream and stir until sugar is completely dissolved and mixture begins to bubble again
3. remove from heat and serve hot or cold! Yum!

1 comment:

  1. yummmy! Could this be the Italian version of Sangkaya Fak Tong aka Thai Steamed Pumpkin Custard? Either I love them! Thanks for sharing ;-)



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