Pumpkin Panna Cotta with Salted Caramel Sauce

Makes about 24 4 oz shooters or mini-ramekins
Pumpkin Panna Cotta with Blackberry Whipped Cream and Salted Caramel Sauce

Shown with Blackberry Whipped Cream and Salted Caramel Sauce

 

Panna Cotta Ingredients:

  • 2 c heavy cream
  • 2 c whipping cream
  • 1 c milk
  • 2 envelope unflavored gelatin
  • 1 c pureed pumpkin (1 15 oz can)
  • ¼ c maple syrup
  • 1 c turbinado sugar
  • 1/2 tsp each ground cinnamon and cardamom

 

 Directions:

  • Put 1 cup milk in large saucepan, and sprinkle the gelatin over it.
  • Let sit for 5 minutes.
  • Meanwhile, blend together the cream, pumpkin, sugar, cinnamon and cardamom until smooth.
  • Turn the heat under the saucepan to low, and cook the milk, stirring occasionally, until the gelatin dissolves.
  • Pour in the pumpkin mixture and turn the heat to medium.
  • Cook, stirring occasionally, until steam rises (before boiling).
  • Remove from heat.
  • Pour into prepared ramekins.
  • Chill until firm.
  • Serve with fresh whipped cream and Salted Caramel Sauce (below).

Salted Caramel Sauce (Caramel au beurre sale)

Ingredients:

  • 1/4 c (1/2 stick) unsalted butter
  • 1/2 c turbinado sugar
  • 3/4 c heavy whipping cream
  • 1/8 tsp fleur de sel (French sea salt; substitute with sea salt crystals)
  • ¼ c maple syrup

Directions:

  • Melt butter in heavy saucepan
  • Add sugar and whisk until sugar melts.
  • Bring to boil.
  • Gradually whisk in cream.
  • Bring to boil, whisking often until sauce thickens (should coat the back of a spoon).
  • Remove from heat and whisk in fleur de sel.
  • Can be made up to one week ahead. Cool, cover and keep chilled.

1 thought on “Pumpkin Panna Cotta with Salted Caramel Sauce”

  1. Maria Pepe said:

    My mouth watered just reading this! Can’t wait to try it! Keep these great recipes coming!!

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