A decadent and elegant dessert, our Pumpkin Panna Cotta is a perfect autumnal treat. Silky smooth and lightly spiced, this dessert is topped with a drizzle of sweet caramel sauce and a sprinkle of sea salt for a touch of sophistication.
Prep Time: 15 Minutes
Serves: 8
Ingredients
1 packet Knox unflavored gelatin
2 tablespoons water
1 cup cream
¾ cup sugar
¾ cup sour cream
¾ cup mascarpone
1 cup pumpkin purée (pure pumpkin, not pre-seasoned pie filling)
1 ½ teaspoons vanilla extract
¼ teaspoon ground ginger
½ teaspoon ground cinnamon
1/8 teaspoon ground cloves
¼ teaspoon ground nutmeg
Sea salt for sprinkling
Directions
In a small, microwave-safe bowl, sprinkle the gelatin over the water. Soak until the gelatin is soft, then microwave on high power for only about 2 seconds, or until the gelatin is melted but not foaming up.
In a large mixing bowl, combine the cream, sugar, sour cream, mascarpone, pumpkin, vanilla and spices. Add the gelatin and whisk together well.
Place the mixing bowl over a pan of simmering water, being sure the bottom of the bowl does not touch the water. Cook the mixture, whisking constantly, until smooth and hot (150 to 160 degrees on an instant-read thermometer).
Remove from the heat and divide the mixture evenly among eight regular or 16 mini martini glasses (or eight custard or 16 espresso cups). Cover with plastic wrap, making sure the plastic does not touch the panna cotta. Refrigerate for a minimum of 12 hours to set.
To serve: Drizzle each panna cotta with ale caramel sauce (1 tablespoon for the minis or 2 for the larger portions), and then sprinkle lightly with sea salt.
