Mark Bittmans Pumpkin Panna Cotta Recipes

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PUMPKIN PANNA COTTA



Pumpkin Panna Cotta image

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

1 1/2 tablespoons unflavored powdered gelatin (about 2 2 1/2 -ounce packets)
2 1/2 cups whole milk
2 cups heavy cream
2/3 cup sugar
Pinch salt
1 15-ounce can pumpkin purée
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

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

MARK BITTMAN'S PUMPKIN PANNA COTTA



Mark Bittman's Pumpkin Panna Cotta image

Provided by Mark Bittman

Categories     quick, dessert

Time 20m

Yield 8 servings

Number Of Ingredients 6

1 1/2 cups milk
1 envelope unflavored gelatin
1 cup heavy cream
1 cup pureed pumpkin, squash or sweet potato
1/2 cup sugar
1/4 teaspoon ground cinnamon

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.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 34 milligrams, Sugar 17 grams

MARK BITTMAN'S PUMPKIN PANNA COTTA



MARK BITTMAN'S PUMPKIN PANNA COTTA image

Categories     Dessert     Vegetarian     Low Sodium     Wheat/Gluten-Free     Squash     Fall

Yield 8 Ramekins

Number Of Ingredients 8

1 1/2 cups milk
1 envelope unflavored gelatin
1 cup heavy cream
1 cup pureed pumpkin, squash or sweet potato
1/2 cup sugar
1/2 teaspoon ground cinnamon
Sprinkle of Nutmeg and/or Allspice
Dash of salt

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.

PUMPKIN PANNA COTTA



Pumpkin Panna Cotta image

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

1/3 cup cool water
2 teaspoons powdered gelatin
1 3/4 cup heavy cream
1/2 cup packed dark brown sugar
One 14-ounce can sweetened condensed milk
1 teaspoon pumpkin pie spice
Pinch or two of fine sea salt
1 cup pumpkin puree
1 cup sour cream or creme fraiche
1 1/2 teaspoons pure vanilla extract

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



Pumpkin Panna Cotta image

A great 'alternative' recipe to the Thanksgiving Feast. From Mark Bittman. Chill time is not included.

Provided by evelynathens

Categories     < 30 Mins

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 1/2 cups milk
1 (1/4 ounce) envelope unflavored gelatin
1 cup heavy cream
1 cup pumpkin puree, squash or 1 cup sweet potato
1/2 cup sugar
1/4 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 249.6, Fat 16.9, SaturatedFat 10.5, Cholesterol 62.9, Sodium 47.6, Carbohydrate 21.9, Fiber 0.1, Sugar 16.9, Protein 4

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