Paleo Pumpkin Coconut Panna Cotta With Cinnamon Cookie Crumble And Caramel Drizzle Recipes

PUMPKIN COCONUT PANNA COTTAS

Pumpkin Coconut Panna Cottas image

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

Ingredients

2 1/2 teaspoons unflavored gelatin (more than 1 (1/4 ounce) packet)
1/4 cup water
1 cup heavy cream
1 3/4 cups unsweetened coconut milk (a 13.5 ounce can)
1 cup canned pure pumpkin
1/2 cup sugar
3/4 cup sweetened flaked coconut
1/2 cup mild honey, heated to liquefy if solid
Equipment:
eight (8-ounce) dessert bowls

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

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

Ingredients

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

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