Put a little pumpkin in your panna cotta with this easy low-sugar recipe featuring caramel and pecans for topping. The hardest part is giving it time to chill.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 4h40m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 615.5 calories, Carbohydrate 55.9 g, Cholesterol 129 mg, Fat 43.9 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 23.8 g, Sodium 332.2 mg, Sugar 49.2 g
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