Switch it up this Thanksgiving and make this pumpkin panna cotta instead of pumpkin pie - or if you are really feeling ambitious, make both!
Photo by Renee Kohlman
1½ cups (360 mL) whole milk
1 envelope (2½ tsp) unflavoured gelatin
1 cup (240 mL) heavy cream
⅓ cup plus 1 Tbs granulated sugar
1 cup canned pumpkin purée
1 tsp (5 mL) vanilla
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cardamom
⅛ tsp ground cloves
For garnish: sweetened whipped cream, cinnamon sticks and ground cinnamon.
- Place milk in medium saucepan. Sprinkle gelatin on top. Let stand 5 minutes for gelatin to soften. Meanwhile, place remaining ingredients in blender. Blend until completely smooth.
- Whisk pumpkin mixture into milk mixture. Cook over medium heat until mixture begins to steam. Do not boil. Remove from heat and divide into 6 - 4oz serving dishes. Let cool for one hour. Cover and refrigerate for at least 4 hours before serving or overnight.
- Dollop each serving with slightly sweetened whipped cream, a dusting of cinnamon and a cinnamon stick.
Renée Kohlman is a food writer and pastry chef living in beautiful Saskatoon. She writes restaurant reviews for The Saskatoon StarPhoenix and whips up delicious gluten-free dessert creations at Leyda's Café. Check out her blog sweetsugarbean.ca.