Pumpkin Panna Cotta
Pumpkin Panna Cotta! Inspired by the beloved fall coffeehouse favorite, this sweet and creamy dessert can be made ahead; a perfect treat to serve up for an elegant autumn dinner party.
Servings: 6 servings (½ cup each)
Ingredients
- .25 ounce packet of unflavored gelatin
- ⅓ cup water
- 2 cups heavy cream
- ⅓ cup sugar
- 1 ½ teaspoons vanilla extract
- ¼ cup + 1 tablespoon pumpkin puree
- ½ teaspoon pumpkin spice plus an extra sprinkle for garnish
Instructions
- In a small bowl, sprinkle gelatin over water and allow to soften for about 5 minutes.
- Meanwhile, in a small saucepan (or in the microwave) heat heavy cream over medium heat until just steaming. Stir in sugar and whisk until sugar is dissolved.
- Remove from heat and whisk in vanilla extract, (and coffee extract if using), pumpkin puree and pumpkin spice until well-combined. Pour in softened gelatin and stir until it is fully dissolved. Cool slightly.
- Divide mixture evenly among glasses or ramekins. Cover with plastic wrap and refrigerate for about 2-3 hours until chilled and set.
Notes
Variations
- Add a teaspoon of pure coffee extract to turn it into a Pumpkin Spice Latte inspired dessert.
- Top with crumbled cookies such as amaretti, gingersnaps or Biscoff cookies to add texture and crunch.
- Drizzle the tops with caramel sauce or ganache for an extra sweet and rich touch.
- Try a layered variation: Make a batch of pumpkin panna cotta, divide into clear glasses or ramekins and let set. Make a second batch of plain vanilla panna cotta (omit the pumpkin and pumpkin spice). Pour over the set pumpkin layer and refrigerate until set. This will create a beautiful, layered dessert.
- Vegan: Unfortunately, gelatin is an animal product, so it is not suitable for vegetarians or vegans. However, you can substitute agar agar for the gelatin. I have never tried it myself, but this recipe of vegan panna cotta looks great!
- Dairy-free: It is possible to make panna cotta with plant-based milk if dairy is an issue, however, using a low-fat substitute for cream or milk will change the texture of the panna cotta and it will be very soft-set. This recipe for dairy-free panna cotta uses coconut milk and seems to have good results!