Pumpkin Panna Cotta
Ingredients
¼ oz. envelope
unflavored powdered gelatin
¼ cup
cold water
1 ¾ cup
heavy cream
¾ cup
whole milk
6 tbsp.
dark brown sugar
1 tsp.
kosher salt
¾ tsp.
Kowalski's Ground Ginger
½ tsp.
Kowalski's Ground Cinnamon
¼ tsp.
Kowalski's Ground Nutmeg
¾ cup
canned pumpkin purée (not pie filling)
1 tsp.
Kowalski's Organic Madagascar Vanilla Extract
- Kowalski's Pure Maple Syrup, to taste
- chopped Kowalski's Honey Roasted Pecans (optional), for garnish
Directions
- Whisk gelatin with water; set aside.
- In a large saucepan, whisk next 7 ingredients (through nutmeg) over medium heat; cook until mixture almost comes to a boil.
- Remove from heat; whisk in gelatin mixture, pumpkin and vanilla.
- Using a fine-mesh strainer, strain mixture into a large spouted measuring glass or pitcher; discard any solids.
- Pour mixture evenly into 6 (6-8 oz.) ramekins; refrigerate until firm (4-48 hrs.), covering with plastic wrap once cool.
- Just before serving, dip the bottom of each ramekin in hot water up to the rim. Run a knife around the edge of each ramekin to loosen cakes; invert onto a serving plate.
- Serve drizzled with syrup and sprinkled with nuts.
