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.
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