PUMPKIN COCONUT PANNA COTTAS
Provided by Alexis Touchet
Categories Milk/Cream Blender Dessert Thanksgiving Coconut Pumpkin Fall Chill Ramekin Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
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.
PUMPKIN PANNA COTTA
When you want a pumpkin dessert, but not the heft of a pie, this light and creamy make-ahead custard will do the trick. It's surprisingly simple to prepare; just combine the ingredients in a saucepan, heat, then strain through a sieve and chill for at least 3 hours. Divine.
Provided by Jennifer Steinhauer
Categories custards and puddings, dessert, side dish
Time 30m
Yield 5 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 632, UnsaturatedFat 13 grams, Carbohydrate 42 grams, Fat 40 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 24 grams, Sodium 207 milligrams, Sugar 38 grams
ROASTED JACK-BE-LITTLE PUMPKINS WITH MAPLE PANNA COTTA
Steps:
- Preheat oven to 375 degrees. In a small pan, combine 2 cups milk, 2 cinnamon sticks and the vanilla bean. Bring to a boil, and immediately remove from heat. Allow to steep 10 minutes. Remove and discard cinnamon sticks and vanilla bean.
- Slice tops from pumpkins, as close to the top as possible. Remove seeds and pulp. Place pumpkin bottoms cut side up in a roasting pan, and fill each pumpkin with heated milk, about 1/4 cup per pumpkin; reserve remaining milk. Place pumpkin tops in roasting pan cut side down. Cover pan with aluminum foil, and bake until tender, about 40 minutes. Remove from oven. When cool, discard liquid.
- In a medium pan, combine remaining milk, cream, maple syrup and gelatin. Bring almost to a boil; remove from heat, and allow to cool. Fill pumpkin shells with this mixture, cover with plastic wrap, and refrigerate at least 4 hours, or overnight.
- Place star anise, 2 remaining cinnamon sticks, cloves and allspice on a piece of cheesecloth. Tie securely with kitchen string. In a medium-size saucepan, combine the dried fruit, wrapped spices, orange juice, Armagnac and 2 cups water. Bring to a boil over high heat, and reduce heat to low. Simmer, stirring occasionally, until fruit is tender and there are about 6 tablespoons of liquid left in the pan. Discard spices.
- Allow pumpkins to come to room temperature before serving. Place a pumpkin in the center of each of 6 plates, with a pumpkin top leaning against it. Spoon a little fruit and juice around each pumpkin, and serve.
MAPLE PANNA COTTA
Make and share this Maple Panna Cotta recipe from Food.com.
Provided by Funda
Categories Gelatin
Time 5h15m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Pour 1 cup buttermilk into top half of a double boiler and sprinkle in gelatin. Allow to sit 5 minutes, until soft.
- Meanwhile, line a strainer with cheesecloth. Fill bottom half of double boiler with water and bring to a simmer. Combine heavy cream and maple syrup in a small saucepan and bring to just a boil. Add cream and syrup mixture to buttermilk and gelatin mixture in top half o fdouble boiler, an dplace over bottom half with simmering water, whisking until gelatin is dissolved, about 4 minutes.
- Stir in remaining 1 1/2 cups buttermilk. Pass through cheesecloth-lined strainer. Pour into 8 to 10 small custard cups or cordial glasses. Place plastic wrap on top of each container and refrigerate at least 5 hours.
- Serve custard in cordial glasses, drizzle additional maple syrup on top.
Nutrition Facts : Calories 154.1, Fat 8.1, SaturatedFat 5, Cholesterol 30.2, Sodium 91.2, Carbohydrate 17.7, Sugar 15.7, Protein 3.6
PANNA COTTA WITH MAPLE SYRUP
Categories Maple Syrup
Number Of Ingredients 6
Steps:
- Mix the sugar, maple syrup, milk, and cream together in a small saucepan, and heat, stirring. As soon as bubbles appear around the edges, remove the pan from the heat. Sprinkle in the gelatin, stirring vigorously, and continue to stir for 3-4 minutes. Let cool completely, giving an occasional stir. Now pour the cooled custard into two custard cups or glass dishes, cover with plastic wrap, and refrigerate overnight. You can unmold the panna cotta and drizzle a little bit more maple syrup around it, garnishing, if you like, with some berries. Or you can enjoy the panna cotta straight from the cup.
PUMPKIN PANNA COTTA
This easy custard has all the flavors you love for fall: pumpkin and warm spices, plus a little bit of tanginess and a thin topping of sweetened condensed milk. Pour it into pretty glasses for an easy, festive, make-ahead dessert.
Provided by Erin Jeanne McDowell
Categories dessert
Time 4h15m
Yield 6 servings, depending on the size of your serving dishes
Number Of Ingredients 10
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.
MAPLE AND PUMPKIN PANNA COTTA
Make and share this Maple and Pumpkin Panna Cotta recipe from Food.com.
Provided by Blue Eyes Willow
Categories Dessert
Time 1h
Yield 5-8 , 5-8 serving(s)
Number Of Ingredients 10
Steps:
- Peel the ginger and placing it in the freezer to firm up. Fresh ginger will be too fibrous and overpowering.
- Peel and chop the pumpkin into matchbox sized pieces, toss with olive oil and roast at 400* for 30 minutes.
- Mash enough pumpkin to make 1 1/2 cups, grate the frozen ginger over it, and set aside.
- Sprinkle the agar agar into the cold water and bring to a gentle simmer for 4-5 minutes without stirring.
- Throw everything but the agar agar mix into the blender. Blend on high speed, slowly adding the agar mix until all is smooth.
- Pour into ramekins, jam jars, or a large serving container and refrigerate until set.
Nutrition Facts : Calories 65.1, Fat 2.7, SaturatedFat 2.4, Sodium 3.3, Carbohydrate 10.8, Sugar 9.7
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