Best Pumpkin Coconut Panna Cottas Recipes

PUMPKIN PANNA COTTA

Steps:

• 1. Dissolve the gelatine powder in hot water and set it aside. 2. Place the rest of the ingredients in a medium pot and whisk until combined. 3. Bring the pot over medium heat. When it begins to boil, turn off the stove and add the activated gelatine. Stir to combine. Let it cool before pouring it into ramekins. 4. Grease with cooking spray or butter 6 ½ cup ramekins, or silicone muffin molds, or glasses (if you won't unmold the Panna Cotta, the greasing step is not necessary). Fill each ramekin with the Panna Cotta mixture and refrigerate for 4 hours or until completely set. 5. To make the caramel sauce: add sugar and water into a heavy bottom pot. Once the water has combined with the sugar, place it over medium heat to caramelize. It will take 10 to 15 minutes, depending on the size of the pot. During this time, you shouldn't touch or stir the caramel. If the sides begin to crystalize, it is a good trick to use a wet brush to gently toss that sugar to combine with the rest of the caramel. The color that you'll be looking for is an amber caramel, neither too light brown nor dark. Be careful that it doesn't burn. With this recipe, you'll need to be next to the pot, just staring at it as it could burn easily if you're distracted. Once you achieve this nice amber color, remove it from heat. Add the heavy cream and whisk to combine; some steam will be released due to the temperature shock, so using the cream at room temperature will minimize it. Then, add the butter and combine. Place the pot over the stove one more time, simmer until you see the caramel making some bubbles (1 to 2 minutes). Remove from heat, add vanilla extract and combine. Let the caramel chill before using. 6. Once set, serve the Panna Cotta with the homemade caramel sauce and some whipped cream on top.

PUMPKIN COCONUT PANNA COTTAS

Steps:

• Sprinkle gelatin over water in a very small saucepan and let stand 1 minute to soften. Heat over medium heat, stirring, until gelatin is dissolved, then remove from heat.
• Pulse coconut milk, cream, pumpkin, sugar, and a pinch of salt in a blender to combine, then add gelatin mixture and blend until smooth. Strain mixture through a fine sieve into a bowl with a spout or transfer to a 4-quart measuring cup.
• Pour mixture into bowls and chill, covered, until firm, at least 6 hours.
• Meanwhile, preheat oven to 350°F with rack in middle. Spread coconut on a rimmed sheet pan and stirring once or twice bake until golden, 8 to 10 minutes, and cool.
• Just before serving, sprinkle desserts with coconut and drizzle with honey.

MARK BITTMAN'S PUMPKIN PANNA COTTA

Steps:

• Put 1/2 cup of the milk in a 6- or 8-cup saucepan, and sprinkle the gelatin over it. Let sit for 5 minutes. Meanwhile, blend together the remaining milk, cream, pumpkin, sugar and cinnamon. The mixture should be perfectly smooth, so it is best to use a blender.
• Turn the heat under the saucepan to low, and cook the milk, stirring occasionally, until the gelatin dissolves. Pour in the cream mixture, and turn the heat to medium. Cook, stirring occasionally, until steam rises. Turn off the heat, and ladle or pour the mixture into 8 4-ounce ramekins or other containers.
• Chill the panna cotta until firm, and serve, with creme fraiche or whipped cream if you like.

PUMPKIN PANNA COTTA

Steps:

• Arrange 6 individual serving dishes, such as ramekins or dessert glasses or cups on a rimmed baking sheet. Make room for the baking sheet in your refrigerator.
• Place the water in a shallow bowl and sprinkle the gelatin evenly over the surface. Let bloom for 5 minutes.
• Meanwhile, heat the cream and brown sugar in a medium pot over medium heat, stirring occasionally to help the sugar dissolve completely, until the cream comes to a bare simmer. Measure out 1/3 cup of the sweetened condensed milk and reserve it; whisk the remainder into the pot, along with the pumpkin pie spice and salt.
• Add the bloomed gelatin to the pot and stir until it is fully dissolved. Remove the pot from the heat and stir in the pumpkin puree, sour cream and vanilla. Transfer the mixture to a large heatproof container with a pour spout, such as a liquid measuring cup.
• Divide the mixture among the prepared serving dishes. Refrigerate until fully set, at least 4 hours and up to 2 days (if storing longer than 8 hours, cover loosely with plastic wrap). Once the panna cottas have set, divide the remaining sweetened condensed milk over the portioned panna cottas to create a thin, even layer on each. Refrigerate until ready to serve.

PUMPKIN PANNA COTTA

Steps:

• In a bowl, sprinkle the gelatin over 1 cup milk and let sit for 10 minutes.
• In a medium saucepan, heat the remaining milk, cream, sugar and salt to just before boiling. Whisk the gelatin mixture, pumpkin, cinnamon and nutmeg into the warmed cream. Remove from heat and let sit for 10 minutes, then strain through a sieve lined with cheesecloth. Do not press on the solids. Pour into 5 3/4-cup ramekins and chill for at least 3 hours.
• To serve, dip the base of a ramekin in hot water until the panna cotta is loose. Lay a plate on top and invert it. You may need to shake the ramekin to release the panna cotta.