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
MARK BITTMAN'S PUMPKIN PANNA COTTA
Provided by Mark Bittman
Categories quick, dessert
Time 20m
Yield 8 servings
Number Of Ingredients 6
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
Categories Dessert Vegetarian Low Sodium Wheat/Gluten-Free Squash Fall
Yield 8 Ramekins
Number Of Ingredients 8
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
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.
PUMPKIN PANNA COTTA
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
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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