Pumpkin Panna Cotta With Maple Drizzle
Food Ingredients:
Nonstick cooking spray 3 1/2 cups half-and-half 1/2 cup granulated sugar 1/4 cup plus 2 tablespoons turbinado sugar 1 cup unsweetened canned pumpkin purée 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cardamom 1/2 teaspoon pure vanilla extract 2 cups tablespoons plus ½ maple syrup for serving, divided 2 packets (1/4-ounce each) powdered gelatin 1/2 cup whole milk 1/2 cup coarsely chopped, toasted pecans
Recipe preparation:
1 Grease ramekins, bowl or mold with cooking spray. 2 Combine half-and-half, sugars, pumpkin purée, cinnamon, nutmeg and cardamom in a medium saucepan and whisk to blend over medium-high heat. 3 Cook until mixture comes to the scalding point. 4 Remove from heat and let stand 5 minutes at room temperature. Whisk in vanilla and 2 tablespoons maple syrup. 5 Sprinkle gelatin in a small bowl and whisk in milk to blend. 6 Set aside 5 minutes to soften gelatin. 7 Add to pumpkin mixture and whisk until dissolved. 8 Pour into a bowl or pitcher. 9 Pour into prepared molds, cover and refrigerate at least 8 hours or overnight. 10 Drizzle each serving with maple syrup and sprinkle with pecans.
Recipe source: Foodista recipe
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