Tuesday, November 23, 2010
Pumpkin Pie Panna Cotta
Happy (early) Thanksgiving to everyone that celebrates!
I hope to be the type of wife and mother that instills a warm and loving feeling over this time of year. I want to create a special day and vibe, having the holiday makes it so very clear and makes it happen…now to infuse thanksgiving into all the days that follow and precede it.
My husband who sat through every episode of Top Chef Desserts settled on one recipe he wanted to try, Panna Cotta. I was more than happy to make it for him, we chose to make a Pumpkin Panna Cotta. If you have any need for another dessert, this can be made and stored in your refrigerator the night before any party.
INGREDIENTS (serves 6-8)
• 1 1/2 cups milk
• 1 envelope unflavored gelatin
• 1 cup heavy cream
• 1 cup pureed pumpkin, squash or sweet potato
• 1/2 cup sugar
• ½ Tsp of pumpkin pie spice
Put 1/2 cup of the milk in a 6- or 8-cup saucepan, and sprinkle the gelatin over it. Let this sit for 5 minutes. Meanwhile, blend together the remaining milk, cream, pumpkin, sugar, and pumpkin pie spice. The mixture should be perfectly smooth.
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 pour mixture into your dishes, I used 4 small ramekins and two large ones.
Again, Happy Thanksgiving and I hope a very safe one.
Now OPEN UP!