Ingredients
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1 1/2 tablespoons unflavored powdered gelatin
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2 1/2 cups whole milk
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2 cups heavy cream
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2/3 cup of sugar
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pinch of salt
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1- 15 ounce can pumpkin puree
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1/2 teaspoon cinnamon
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1/2 teaspoon nutmeg
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garnish
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dusting of cinnamon, crunchy cookie
Directions
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1
Done
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In a bowl, sprinkle the gelatin over 1 cup milk and let sit for 10 minutes. |
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2
Done
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In a medium saucepan, heat the remaining milk, cream, sugar and salt to just before boiling. |
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3
Done
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Whisk the gelatin mixture, pumpkin, cinnamon and nutmeg into the warmed cream. |
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4
Done
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Remove from heat and let sit for 10 minutes, then strain through a sieve lined with cheesecloth. Do not press on the solids. |
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5
Done
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Pour into 5-3/4-cup ramekins or small glasses/jars and chill for at least 3 hours. |
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6
Done
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If prepared in a glass, serve as is. If in ramekins, you can leave or dip the base of a ramekin in hot water until the panna cotta is loose. Lay a plate on top and invert it. You may need to shake the ramekin to release the panna cotta. |
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7
Done
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To serve |
