Pumpkin Panna Cotta with Caramel Syrup

Name: Pumpkin Panna Cotta with Caramel Syrup
Prep time: 15 min
Cook time: 5 min
Total time: 4 h 20 min
Yield: 4 serving
Ingredients: 1 ½ teaspoon gelatin; 1 ½ Tablespoons cool water; ½ cup cream; ½ cup milk; ¼ cup maple syrup or brown sugar; ½ teaspoon cinnamon; ½ cup pumpkin; ½ teaspoon vanilla; pinch of salt; few Tablespoons caramel syrup

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
4 hrs
Total Time
4 hrs 20 mins
Servings
4
Course
Dessert
Cuisine
Italian, American

Pumpkin Panna Cotta with Caramel Syrup

Holly Espinosa

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Creamy and rich with a big taste of fall Pumpkin Panna Cotta with Caramel Sauce is a surprisingly easy dessert.

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Ingredients

Servings

1 ½ teaspoon gelatin
1 ½ Tablespoons cool water
½ cup cream
½ cup milk
¼ cup maple syrup or brown sugar
½ teaspoon cinnamon optional
½ cup pumpkin
½ teaspoon vanilla
pinch of salt
few Tablespoons caramel syrup optional

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Instructions

Pour the water into a small bowl, then sprinkle the gelatin over it, trying not to let it clump. Let it soften for 5-10 minutes.
In the meantime, combine the milk, cream and syrup or sugar in a small saucepan and heat, stirring occasionally until small bubbles form. Do not let it boil.
Remove from heat and add the softened gelatin. Stir for a couple minutes until gelatin is fully dissolved. Then whisk in the pumpkin, vanilla, salt and cinnamon if using. Let the mixture sit for about 5 minutes, then whisk again.
If using molds, spray with non-stick spray. Glasses don’t need to be sprayed. Divide the mixture between 4 serving dishes/molds. Place in refrigerator for at least 4 hours.
To unmold, dip the mold in warm water for a minute or two. Place serving dish on top, flip over, then give a downward shake. Repeat if panna cotta doesn’t loosen.