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Light Pumpkin Panna Cotta
Recipe By Holly Chute, Executive Chef Georgia Governor's Mansion
Here's a Panna Cotta recipe that reflects the flavors of the season. It's an easy do-ahead dessert that is is a light finish to your Thanksgiving meal.
Ingredients 1 can pumpkin ½ cup half & half 2 cups almond milk 1¼ teaspoon cinnamon 1 teaspoon ground ginger ½ teaspoon ground nutmeg 1/8 teaspoon ground cloves ¼ teaspoon salt ¼ cup agave nectar 1 teaspoon vanilla extract 1 envelope gelatin Directions Combine pumpkin, almond milk, cinnamon, ginger, nutmeg, cloves and salt in a small saucepan. Add agave nectar and bring to a simmer. Meanwhile, sprinkle gelatin over half and half, let sit to bloom for 5 minutes. Add to heated mixture, stirring to dissolve. Add vanilla to pumpkin mixture then pour into dessert dishes or martini glasses. Refrigerate at least four hours or overnight. Serve with a small dollop of whipped cream or non-dairy topping.
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