How to make it

  • Grease six 6-ounce ramekins or custard cups with butter or vegetable spray. Set aside. Process pumpkin puree, sugar, cinnamon, ginger, mace, nutmeg, cloves and salt in a food processor fitted with a metal blade for 1 minute. Add 1 cup of the half-and-half and process for 1 minute longer. Transfer the pumpkin mixture to a 3-quart heavy-bottomed saucepan. Whisk in 1 cup heavy cream and cook over medium-low heat until the mixture comes to the simmer. Cook for an additional 3 minutes, stirring occasionally. Remove from the heat. Meanwhile, in a small microwave container, combine 1/2 cup half-and-half and the gelatin. Allow gelatin to soften for 2 to 3 minutes, then heat in a microwave about 30 seconds on high-power until the gelatin has dissolved. Add the gelatin to the pumpkin mixture along with the sour cream, vanilla and orange zest; mix well. Pour the mixture into prepared molds and refrigerate for at least 4 hours. Shortly before serving, melt butter and brown sugar together in a small saucepan set over medium heat. Add the orange juice and simmer until the mixture is thick and smooth. Stir in the orange zest and set aside. To serve, unmold and turn the panna cotta onto dessert plates. Drizzle with warm Orange Caramel Sauce.

Reviews & Comments 2

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    " It was good "
    terryk ate it and said...
    I liked this recipe but bumped up the pumpkin to 1 1/2 cups and the cinnamon and ginger to 1 1/2 tsps. each to get the flavor that I wanted. I did like it better than other similiar recipes that I have tried, including Mark Bittman's from the New York Times. Will serve it at this year's Thanksgiving.
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    " It was excellent "
    gapeach55 ate it and said...
    This sounds delish! Great holiday dessert. This is something new I want to try. Maybe it would work for the bakery we are hopefully opening soon.
    Thanks Mark.
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    " It was excellent "
    michellem ate it and said...
    Wow does this sound great! What a neat dessert to serve for fall..thank you!
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