Pumpkin Panna Cotta With Maple Drizzle
By: Yuna Wu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




Nonstick cooking spray
3 1/2 cups half-and-half
1/2 cup granulated sugar
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.

About


Adapted from Home Companion Magazine