Pumpkin Panna Cotta With Maple Drizzle

Ingredients

Nonstick cooking spray
3 1/2 cups half-and-half
1/4 cup plus 2 tablespoons turbinado sugar
1 cup unsweetened canned pumpkin purée
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/2 teaspoon pure vanilla extract
2 cups tablespoons plus ½ maple syrup for serving, divided
2 packets (1/4-ounce each) powdered gelatin
1/2 cup whole milk
1/2 cup coarsely chopped, toasted pecans

Preparation

1
Grease ramekins, bowl or mold with cooking spray.
2
Combine half-and-half, sugars, pumpkin purée, cinnamon, nutmeg and cardamom in a medium saucepan and whisk to blend over medium-high heat.
3
Cook until mixture comes to the scalding point.
4
Remove from heat and let stand 5 minutes at room temperature. Whisk in vanilla and 2 tablespoons maple syrup.
5
Sprinkle gelatin in a small bowl and whisk in milk to blend.
6
Set aside 5 minutes to soften gelatin.
7
Add to pumpkin mixture and whisk until dissolved.
8
Pour into a bowl or pitcher.
9
Pour into prepared molds, cover and refrigerate at least 8 hours or overnight.
10
Drizzle each serving with maple syrup and sprinkle with pecans.

Tools

 



About

Adapted from Home Companion Magazine

Yield:

12.0 servings

Added:

December 10, 2010

Creator:

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