This Panna Cotta With a Twist Is Peak Fall
The beauty of panna cotta is in its simplicity. Gelatin sets cream and sugar (no baking involved!) into a silky-smooth dessert that you can top with whatever you want. When peak pumpkin season hits, channel those flavors into a spiced pumpkin panna cotta base, and take things up a notch by finishing with a buttery caramel drizzle and some crunch from toasted pecans.
The Best Way to Use Gelatin
Gelatin, not eggs, is what helps panna cotta thicken and set, but you can’t just whisk it into the base or it’ll clump up. Let it hydrate in some water first before dissolving it into a mixture of hot cream, pumpkin purée, Sugar In The Raw®, and fall spices. Once the base is made, pour it into individual cups or ramekins before chilling.
Cooking Caramel Sauce
While the panna cotta are chilling, use the time to make a caramel sauce. The caramel starts by simmering more Sugar In The Raw® and water together until the water evaporates and the sugar caramelizes into a dark amber color. Sugar In The Raw®, with its rich flavor and dark color, melts and caramelizes just like white sugar so you can bake and cook with it in the same way.
While making caramel isn’t hard, you do need to be careful when working with hot sugar. Use a large, light-colored saucepan because the caramel can bubble up when you add the cream and butter. The light colored pan will also help you keep an eye on how dark the caramel is getting. When finished, cool the caramel before using it and store any extras in the refrigerator. To serve, crown your panna cotta in caramel and pecans so every bite is just as sweet and crunchy as the last.
Spiced Pumpkin Panna Cotta
Prep time 20 minutes
Cook time 15 minutes
Serves 6
Nutritional Info
Ingredients
For the panna cotta:
- 1 envelope
unflavored powdered gelatin (about 2 1/2 teaspoons)
- 3 tablespoons
cool water
- 1 1/2 cups
heavy cream
- 1 cup
unsweetened pumpkin purée
- 1/2 cup
Sugar In The Raw®
- 1/2 teaspoon
ground cinnamon
- 1/4 teaspoon
ground nutmeg
- 1 teaspoon
vanilla extract
For the caramel and topping:
- 1 cup
Sugar In The Raw®
- 1/3 cup
water
- 4 tablespoons
butter, cut into small pieces
- 1/2 cup
heavy cream
- 1/2 teaspoon
fine sea salt
- 1/2 cup
water
- 1/2 cup
chopped, toasted pecans
Instructions
Make the panna cotta:
In a small bowl, combine the gelatin and water. Let sit for 5 minutes.
In a medium saucepan, combine the cream, pumpkin, sugar, cinnamon, and nutmeg. Bring just to a simmer, take off the heat, and whisk in the vanilla and gelatin until fully dissolved.
Divide the panna cotta mixture between 6 small cups or glasses, using 1/2 cup mixture per serving. Cover and refrigerate until set, at least 4 hours and up to 24 hours.
Make the caramel:
In a large saucepan, combine the sugar and water and stir constantly over medium-low heat until the sugar is completely dissolved. Increase the heat to medium and cook until the syrup is a very dark, amber color.
Remove the pan from the heat. Add the butter, cream, and salt (careful, it may bubble up!), and stir until smooth. Let cool to room temperature.
Serve the panna cotta topped with the caramel and sprinkled with the pecans. Cover and refrigerate any leftover caramel.