Roasted Jack Be Little Pumpkins With Maple Panna Cotta Recipes

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ROASTED JACK-BE-LITTLE PUMPKINS WITH MAPLE PANNA COTTA



Roasted Jack-Be-Little Pumpkins With Maple Panna Cotta image

Provided by Amanda Hesser

Categories     dessert

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

3 cups milk
4 cinnamon sticks
1 vanilla bean, split and scraped of pulp
6 Jack-Be-Little pumpkins
1 cup heavy cream
1/2 cup dark amber maple syrup
1 1/4-ounce envelope gelatin
2 star anise
3 cloves
3 allspice berries
2 cups mixed dried fruit (such as apricots, cranberries, prunes, cherries and figs)
2 cups freshly squeezed orange juice
1 cup Armagnac

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.

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.

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