It’s officially crunch time, Thanksgiving week is here. If you’re hosting the big day this year, whether a small or large crowd, the shopping needs to be done, the lists need to be prepared, the house needs to be cleaned….with all that needs to be done, it can be challenging to incorporate a new recipe.
This panna cotta has you covered. Incredibly easy to prepare, requires no baking, and will make your family and friends wondering when you had time to take culinary school classes.
What’s Panna Cotta?
Meet pudding’s sexier, lighter, creamier (chef-ier?) Italian cousin. Cooked with heavy cream, milk and gelatin, you truly can adjust panna cotta to meet any flavor profile. After cooking it is left to set in a mold and chilled. Which means
a.) it can be made in advance and
b.) its adaptable for a variety food preferences and
c.) you can eat it straight out of the mold or wiggle it out and plate it up all fancy pants.
My preference is a milk chocolate ganache – two parts chocolate, one part heavy cream – and a little shaved white chocolate on top. Milk, cream and chocolate – check off all the food groups.
Pumpkin Panna Cotta
The other case to make for this particular recipe, is that it is a great alternative to all the boring, tired pumpkin desserts that so frequently visit the Thanksgiving table. A light, pumpkin panna cotta is the perfect amount of sweet indulgence that won’t leave you with crashing sugar levels an hour after eating. And you don’t have to worry about filling up on all that delicious turkey, potatoes, and stuffing – only a small bit of space is required for this fluffy pumpkin delight.
Lastly, this Pumpkin Panna Cotta is for those who are with me. The pumpkin pie haters. I’m sorry, I can’t change the way I feel. But if you also feel this way, but enjoy other pumpkin things, well then come to my house and have some of this Pumpkin Panna Cotta.
Pumpkin Panna Cotta
- 1 ½ cup whole milk
- 1 envelope unflavored gelatin
- 1 cup heavy cream
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ¼ teaspoons pure vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon nutmeg
- In a large sauce pan, sprinkle the envelope of gelatin over 1/2 cup of the milk. Let sit while preparing remaining ingredients, about 5 minutes.
- In a food processor or blender, combine remaining ingredients and puree until smooth.
- Heat the milk and gelatin mixture on low, occasionally stirring, until gelatin dissolves. Milk will almost appear curdled at first, but as gelatin dissolves it will smooth.
- Add pumpkin mix to the sauce pan and bring heat to medium. Stirring occasionally, cook until the liquid starts to steam.
- Remove the pan from the heat and pour into prepared ramekins.
- Chill ramekins in the fridge for at least 4 hours, overnight for best results.