Pumpkin Panna Cotta

Day 5 of Pumpkin week and I bring you Pumpkin Panna Cotta!

This is probably one of my husbands favourite dishes, at least the plain one, oh all time.  But I thought why not add a little something…how about pumpkin?

I had never heard of panna cotta before it became a President’s Choice product.  You American’s are probably wondering what the hell is that?  Well it’s the name brand for a food company in Canada and they make all kinds of prepared foods, including desserts.  Ask any Canadian what is President’s Choice and they all will know and if they’ve moved away, it’s what they miss most from the grocery store.  At least I do!

As I made these I also thought of my bloggy friend Callye at Sweet Adventures of Sugarbelle.  When I interviewed her for Sugar Cookie Day she mentioned that Panna Cotta was her favourite dessert.  I may have taunted her with a tweet that I was making these LOL.

Panna Cotta is light, refreshing and oh so easy, and when in the small ramekins it’s a perfect size.  I added chocolate trees and spider webs for a little something extra.

Recipe: Pumpkin Panna Cotta

20 minutes (plus time to chill) .

1. 1 1/2 cups milk
2. 1 envelope unflavored gelatin
3. 1 cup heavy cream
4. 1 cup pureed pumpkin, squash or sweet potato
5. 1/2 cup sugar
6. 1/4 teaspoon ground cinnamon

Directions:

1. Put 1/2 cup of the milk in a 6- or 8-cup saucepan, and sprinkle the gelatin over it. Let sit for 5 minutes. Meanwhile, blend together the remaining milk, cream, pumpkin, sugar and cinnamon.
2. Turn the heat under the saucepan to low, and cook the milk, stirring occasionally, until the gelatin dissolves. Pour in the cream mixture, and turn the heat to medium. Cook, stirring occasionally, until steam rises. Turn off the heat, and ladle or pour the mixture into ramekins or whatever you have.
3. Chill the panna cotta until firm, and serve, with chocolate decals.

To make the decals, melt chocolate and place into small piping bag.  On wax paper pipe designs you like but make sure they are thick enough so they won’t crack.  Stick into fridge to firm up.  Remove from wax paper and place on dish.  Make sure your hands aren’t too warm or they will melt quickly.

They taste like little pumpkin pies.

Thanks for looking!

Up next on Pumpkin Week is Apple Pumpkin Muffins with Apple Caramel Struesel

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