Panna cotta is Italy’s version of creamy, custard-like Jell-O. Adding the taste of pumpkin makes this Italian favorite meets its American relative with this pumpkin pie taste. Adding some apple cider to a salted caramel sauce combines two fall favorites in one topping. I made a similar version in 2011 using more cream, maple syrup and canned pumpkin. This version uses fresh, roasted pumpkin.
- 1 1/2 c milk
- 1 envelope unflavored gelatin
- 1 c raw heavy cream
- 1 c pureed fresh, roasted sugar pumpkin
- 1/2 c pure cane sugar
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
What you do:
- Put 1/2 cup of the milk in a 6- or 8-cup saucepan, and sprinkle the gelatin over it.
- Let sit for 5 minutes.
- In blender or processor, mix together cream, remaining milk, pumpkin, sugar, salt, cinnamon ginger and nutmeg until smooth.
- Cook milk and gelatin on low, stirring occasionally, until gelatin dissolves.
- Stir in cream mixture and turn heat to med.
- Cook, stirring occasionally, until steam rises.
- Remove from heat.
- Spoon into 8 4-oz ramekins or 16 2-oz ramekins.
- Chill until firm.
- Serve with salted apple caramel sauce and whipped cream.*
Salted apple caramel sauce
Replace 1/4 c of cream with 1/4 c apple cider in this recipe.