Spiced Pumpkin Panna Cotta
An unexpected addition to the fall dessert menu: spiced pumpkin panna cotta sweetened with natural Sugar In The Raw® and Stevia In The Raw® and cooled to creamy perfection. Topped with house-made caramel and chopped pecans.
Servings: 6 4-ounce servings
Prep Time: 20 minutes (plus 4 hours cooling time
Cook Time: 15 minutes
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For the Panna Cotta:
- 1 packet plain gelatin
- 1 1/2 cups heavy cream
- 1 cup unsweetened pumpkin puree
- 1/4 cup Sugar In The Raw
- 1/4 cup Stevia In The Raw
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla
For the Caramel:
- 1 cup Sugar In The Raw
- 4 tablespoons butter, cut into small pieces
- 1/2 cup heavy cream
- 1/2 teaspoon fine sea salt
- 1/2 chopped toasted pecans
Directions
- In a small bowl combine gelatin with 3 tablespoons cool water and let sit for 5 minutes.
- In a medium saucepan combine cream, pumpkin, sugar, stevia, cinnamon, and nutmeg. Bring just to a simmer, take off heat, and whisk in vanilla and gelatin.
- Divide panna cotta mixture between 6 small cups or glasses using ½ cup mixture per serving. Cover and refrigerate for at least 4 hours and up to 24 hours.
- For the caramel, in a large saucepan combine sugar and ⅓ cup water and stir constantly over medium-low heat until sugar is completely dissolved. Increase heat to medium and cook until syrup is a very dark amber color.
- Take pan off heat and stir in butter, cream, and salt until smooth. Let cool to room temperature.
- Serve panna cotta topped with caramel and sprinkled with pecans. Cover and refrigerate any leftover caramel.
