Easy Pumpkin Panna Cotta

Easy Pumpkin Panna Cotta

Welcome autumn with this delightful and petite dessert filled with pumpkin spice flavor. You will "fall in love" with the pumpkin goodness and spicy cinnamon and nutmeg undertones that come from LorAnn Pumpkin Spice Bakery Emulsion. Top with our silky smooth and creamy 5-Minute Caramel Sauce and a dash of sea salt.

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Ingredients

3 teaspoons gelatin powder + 2 ½ tablespoons hot water
2 cups whipping cream
¾ cups milk
½ cup white sugar
¾ cup pumpkin puree
1 teaspoon ground cinnamon
1-2 teaspoons LorAnn Pumpkin Spice Bakery Emulsion

FOR TOPPING:
LorAnn's 5-Minute Caramel Sauce - optional
sea salt

Recipe PDF

Easy Pumpkin Panna Cotta
R0507.pdf Download PDF

Directions

1
Grease with cooking spray or butter 6 ½ cup ramekins, or silicone muffin molds, or glasses (if you do not plan to unmold the panna cotta, the greasing step is not necessary).
2
Dissolve the gelatin powder in hot water and set it aside to allow it to bloom.
3
Place the remainder of ingredients in a medium pot and whisk until combined.
4
Bring the pot to medium heat. Once the mixture begins to boil, remove it from the heat and stir in the activated gelatin until fully combined. Let it cool slightly before pouring into ramekins.
5
Fill each ramekin with the mixture and refrigerate for 4 hours or until completely set.
6
When ready to serve, unmold each ramekin and top each panna cotta with caramel sauce. - optional. 

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