Pumpkin Panna Cotta
A light panna cotta prepared the day before for ease of service, this dessert is a simple yet elegant take on a traditional pumpkin pie. A perfect make-ahead dessert, it's quick to set and it keeps well in the fridge.
¼ ounce envelope unflavored powdered gelatin
¾ cup milk
1¾ cup heavy cream
¼ cup dark brown sugar
1 tsp salt
½ tsp vanilla extract
¾ cup canned pumpkin puree (no spices added)
½ tsp ground ginger
¼ tsp nutmeg
¼ tsp cloves
½ tsp cinnamon
Whipped cream or pure maple syrup for garnish
Bloom the gelatin: Add ¼ cup of milk to a small bowl, sprinkle gelatin powder over the surface of the cold milk and let it sit for 5-10 minutes until the gelatin has bloomed. It will have like a lumpy gel consistency.
Heat the pumpkin mixture: In a medium sized sauce pan on medium low heat, whisk together milk with gelatin, remaining amount of milk, heavy cream, brown sugar, vanilla extract, salt and canned pumpkin puree. Stir in ground ginger, clove, nutmeg and cinnamon whisk together
until smooth and gelatin mixture is dissolved, bringing mixture to a simmer.Remove from heat and divide the mixture into six small glass dishes. Lightly tap dishes on the table once or twice to remove any air bubbles.
Chill in fridge until set: When cool, wrap dishes in plastic and refrigerate to set for about 30 minutes or until set. The texture should be firm to the touch but a little wobbly when shaken.
If made the day before remove from the refrigerator 10 minutes before serving and finish with whipped cream or a drizzle of maple syrup.