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.
COCONUT PANNA COTTA
An elegant panna cotta, easy and tasty, ideal to prepare for an al fresco dinner. For a vegan version, replace the cream with coconut or soy cream.
Provided by ItalianaVera
Categories World Cuisine Recipes European Italian
Time 4h30m
Yield 6
Number Of Ingredients 7
Steps:
- Pour ¼ cup coconut milk into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute.
- Combine remaining coconut milk, cream, sugar, and vanilla extract in a small saucepan over low heat. Cook and whisk constantly without simmering for 3 minutes. Add coconut flour. Continue cooking over low heat while stirring until smooth and lump free, 7 minutes longer.
- Add gelatin mixture to the cream mixture and whisk vigorously to dissolve gelatin. Remove from heat and pass mixture through a fine sieve.
- Wet an aluminum panna cotta mold with water and pour in cream mixture; wetting the mold first makes it easier to unmold later. Refrigerate at least 4 hours.
- Flip panna cotta onto a serving plate, carefully unmold, and sprinkle the top with some coconut.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 12.7 g, Cholesterol 54.3 mg, Fat 23.6 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 17 g, Sodium 22.7 mg, Sugar 8.5 g
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
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
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
PUMPKIN YOGURT PANNA COTTAS
Bring the fabulous flavors of Italy to your dessert table with these pumpkin panna cottas that are made using Yoplait® yogurt.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 6
Number Of Ingredients 5
Steps:
- In large bowl, mix yogurt and pumpkin pie mix; set aside. In small bowl, sprinkle gelatin over 1/4 cup of the milk; let stand 1 minute to soften.
- In 1-quart saucepan, heat remaining 1/4 cup milk to boiling; remove from heat. Stir in softened gelatin with whisk until dissolved. Stir gelatin mixture into yogurt mixture. Spoon into six 6-oz custard cups. Cover and refrigerate until firm, about 4 hours.
- To serve, run knife around edges of custard cups to loosen. Turn panna cottas upside down onto dessert plates; remove custard cups. Sprinkle with cinnamon. Cover and refrigerate any remaining panna cottas.
Nutrition Facts : Calories 120, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 18 g, TransFat 0 g
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
More about "pumpkin coconut panna cottas recipes"
PUMPKIN COCONUT PANNA COTTA WITH CINNAMON MAPLE SYRUP
From spoonabilities.com
Reviews 14Category DessertCuisine ItalianTotal Time 15 mins
- In a small sauce pan on low heat, pour 1/4 cup of water and sprinkle gelatin. Stir until the gelatin dissolves, then remove it from the heat.
- In a blender add the coconut milk, pumpkin puree, heavy cream, maple syrup, vanilla, and a pinch of salt. Blend to combine. Then, add the gelatin mixture and blend until smooth.
RECIPE: COCONUT PANNA COTTA - KITCHN
From thekitchn.com
PUMPKIN COCONUT PANNA COTTA WITH GINGERED PECANS …
From farmgirlgourmet.com
LOW CARB PUMPKIN COCONUT CREAM PANNA COTTA
From canapesandsoirees.com
COCONUT MILK AND PUMPKIN PANNA COTTA - YUMMY.PH
From yummy.ph
AIP COCONUT PUMPKIN PANNA COTTA | THE HONEST SPOONFUL
From thehonestspoonful.com
4/5 (4)Total Time 4 hrs 10 minsCategory DessertCalories 149 per serving
ANGIE RITO & SCOTT TACINELLI'S COCONUT & BLUEBERRY PANNA COTTA …
From people.com
PUMPKIN PANNA COTTA - HUNGER THIRST PLAY
From hungerthirstplay.com
PUMPKIN PANNA COTTA FOR THANKSGIVING! | BETTY ROSBOTTOM
From bettyrosbottom.com
PUMPKIN COCONUT PANNA COTTAS - MEALPLANNERPRO.COM
From mealplannerpro.com
EASY PANNA COTTA {ITALIAN PUDDING} | LIL' LUNA
From lilluna.com
CREAMY PUMPKIN PANNA COTTA WITH HOMEMADE CARAMEL - CUISINE …
From cuisineandtravel.com
PUMPKIN COCONUT PANNA COTTA - LIVE FREE CREATIVE CO
From livefreecreative.co
PUMPKIN COCONUT PANNA COTTA | KEEPRECIPES: YOUR …
From keeprecipes.com
PUMPKIN COCONUT PANNA COTTAS - GLUTEN FREE RECIPES
From fooddiez.com
PUMPKIN PIE PANNA COTTA [VEGAN, GLUTEN-FREE, NUT-FREE]
From onegreenplanet.org
CHOCOLATE COCONUT PANNA COTTA - KING ARTHUR BAKING
From kingarthurbaking.com
RECIPE : PUMPKIN COCONUT PANNA COTTA | STAR CHEF 2
From starchef2.games
PUMPKIN CINNAMON PANNA COTTA | TABLE&SPOON
From tablenspoon.com
THE FLAVOR BENDER - BREAKFAST, BRUNCH, & DESSERT RECIPES MADE …
From theflavorbender.com
PALEO PUMPKIN PANNA COTTA WITH CINNAMON COOKIE CRUMBLE
From tasty-yummies.com
THE BEST PUMPKIN PANNA COTTA RECIPE - SUGAR AND CHARM
From sugarandcharm.com
COCONUT PANNA COTTA | THE HONEST SPOONFUL
From thehonestspoonful.com
PUMPKIN PANNA COTTA RECIPE - GOODNESS ME!
From goodnessme.ca
PUMPKIN AND COCONUT MILK “PANNA COTTA - MEDITERRANEAN RECIPES
From fooddiez.com
PUMPKIN PIE PANNA COTTA • MADDIE AUGUSTIN BREAKFAST
From maddieaugustin.com
PUMPKIN PANNA COTTA - DAIRY FREE THANKSGIVING DESSERT
From thymeandjoy.com
PUMPKIN COCONUT PANNA COTTA | HEALTHY APERTURE
From healthyaperture.com
PALEO PUMPKIN PANNA COTTA WITH GINGERSNAP CRUMBLE
From empoweredsustenance.com
PUMPKIN AND COCONUT PANNA COTTA – MAGIC INGREDIENT
From mymagicingredient.com
CREAMY PUMPKIN CARAMEL PANNA COTTA - FOODNESS GRACIOUS
From foodnessgracious.com
EASY COCONUT PANNA COTTA - ANA'S BAKING CHRONICLES
From anasbakingchronicles.com
A TRADITIONAL FALL DESSERT: PUMPKIN PANNA COTTA RECIPE
From lemonsforlulu.com
PUMPKIN PANNA COTTA – FOOD NETWORK KITCHEN
From foodnetwork.com
PUMPKIN PANNA COTTA RECIPE WITH NUTS & SALTED CARAMEL
From howdaily.com
BANANA PUMPKIN PANNA COTTA - DOLE
From dole.com
PUMPKIN PANNA COTTA WITH TOASTED PECANS - JILL'S TABLE
From jillstable.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search