Best Pumpkin Panna Cotta Recipes

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.

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:

• 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 6 4-ounce ramekins or other containers.
• Chill the panna cotta until firm, and serve, with creme fraiche or whipped cream if you like.

REDUCED-SUGAR SPICED PUMPKIN PANNA COTTA

Steps:

• In a small bowl, combine gelatin with 3 tablespoons cool water and let sit for 5 minutes.
• In a medium saucepan, combine cream, pumpkin, sugar, stevia, cinnamon, and nutmeg. Bring just to a simmer, take off heat, and whisk in vanilla and gelatin.
• Divide panna cotta mixture between 6 small cups or glasses using 1/2 cup mixture per serving. Cover and refrigerate for at least 4 hours and up to 24 hours.
• For the caramel, combine sugar and 1/3 cup water in a large saucepan and stir constantly over medium-low heat until sugar is completely dissolved. Increase heat to medium and cook until syrup is a very dark amber color.
• Take pan off heat and stir in butter, cream, and salt until smooth. Let cool to room temperature.
• Serve panna cotta topped with caramel and sprinkled with pecans. Cover and refrigerate any leftover caramel.

MARK BITTMAN'S PUMPKIN PANNA COTTA

Steps:

• 1. 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 spices with a dash of salt. The mixture should be perfectly smooth, so it is best to use a blender. 2. 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. 3. Chill the panna cotta until firm, and serve, with creme fraiche or whipped cream if you like.

DAIRY-FREE PUMPKIN SPICE PANNA COTTA RECIPE BY TASTY

Steps:

• Add the cashews to a medium bowl. Pour in enough warm water to completely cover the cashews, then soak for at least 2 hours, or overnight. Drain.
• Grease 4 4-ounce ramekins with coconut oil and set aside.
• Add the cashews to a blender with the water and a pinch of salt. Blend on high speed for 2 minutes, or until very creamy.
• In a medium saucepan over medium-low heat, combine the cashew cream, maple syrup, pumpkin puree, and pumpkin spice. Warm slowly, stirring occasionally, until the sugar is dissolved and the mixture is simmering.
• Add the agar agar to hot water and stir until there are no lumps and the agar agar is fully dissolved.
• Pour the agar mixture into the warm cashew cream and whisk to combine. Increase the heat to medium, bring to a gentle boil, and whisk continuously for 3 minutes, until thickened. Remove from the heat and immediately divide between the greased ramekins. Smooth the tops.
• Refrigerate for at least 30 minutes. (The agar will set at room temperature, but chilling the panna cotta in the fridge will expedite the process.)
• When ready to serve, use an offset spatula or butter knife to carefully work around the edges of the ramekins to loosen the panna cotta. Invert onto serving plates and garnish with ground cinnamon and cinnamon sticks.
• Enjoy!

PUMPKIN PANNA COTTA

Steps:

• Panna Cotta Sprinkle gelatin over milk to soften. Whisk together sugar salt & 2C cream over medium heat. Scrape vanilla seeds or add vanilla to mixture. Stir in gelatin. Bring to boil to melt gelatin. Add pumpkin and spice. Cool to room temp. Whip last cup up whipping cream until stiff. Fold into cooled mixture. Pour into ramekins or a 9x9 pan. Cover and refrigerate for at least 6 hours. Can be made 1-2 days before. Praline: Chop toasted hazelnuts. Set out piece of aluminum foil, sprinkle with baking soda. Cook sugar, corn syrup and water over moderate heat until it is dissolved and has a light carmel color. Remove from heat. Pour in nuts at once and quickly stir to integrate. Turn out onto foil. Cool to room temp. May be made one week in advance and frozen. Caramel Cook sugar until dissolved over moderate heat. Stir w/a fork until a med dark caramel color. Remove from heat. Add water. May flash. Bring back to low heat to dissolve. Cool to room temp. Refrigerate. May be made a week in advance. Spoon caramel over individual servings. Crumble praline over top.

PUMPKIN YOGURT PANNA COTTA

Steps:

• In medium bowl, mix yogurt and pumpkin pie mix; set aside. In 1-quart saucepan, sprinkle gelatin over evaporated milk; let stand 1 minute to soften.
• Heat evaporated milk mixture over medium-high heat, stirring constantly, until gelatin is dissolved and mixture just begins to boil, about 1 minute; remove from heat. Pour into yogurt mixture; stir until blended. Divide mixture evenly among 6 (6-oz) custard cups. Cover with plastic wrap; refrigerate about 4 hours or until set.
• To serve, run thin knife around edge of each panna cotta. Place serving plate upside down onto custard cup; turn plate and custard cup over; remove custard cup. Sprinkle each panna cotta with cinnamon and drizzle with 1 teaspoon caramel topping.