Pumpkin Panna Cotta
From markeverett 15 years agoIngredients
- 1 cup cooked pumpkin puree or canned pumpkin shopping list
- 1/2 cup sugar shopping list
- 1 teaspoon ground cinnamon shopping list
- 1 teaspoon ground ginger shopping list
- 1/4 teaspoon ground mace shopping list
- 1/4 teaspoon ground nutmeg shopping list
- 1/8 teaspoon ground cloves shopping list
- 1/4 teaspoon salt shopping list
- 1 1/2 cups half-and-half, divided shopping list
- 1 cup heavy cream shopping list
- 1 envelope unflavored gelatin shopping list
- 1 teaspoon vanilla shopping list
- 1 tablespoon freshly grated orange zest shopping list
- 1 cup sour cream shopping list
- orange caramel sauce Ingredients: shopping list
- 4 tablespoons butter or margarine shopping list
- 1/3 cup light brown sugar shopping list
- 1/4 cup orange juice shopping list
- 1 tablespoon freshly grated orange zest shopping list
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.
People Who Like This Dish 5
- DIZ3 Nowhere
- gapeach55 Covington, GA
- mellybelly CA
- sola Charlotte, NC
- michellem Idaho, ID
- grandmacooks Somewhere In , VA
- markeverett Riverside, CA
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The Rating
Reviewed by 4 people-
Wow does this sound great! What a neat dessert to serve for fall..thank you!
michellem in Idaho loved it -
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.gapeach55 in Covington loved it -
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 Yo...more
terryk in loved it
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