Panna cotta de calabaza

Ingredientes

• 200 g milk
• 2 1/4 teaspoons gelatin powder
• 200 g whipping cream
• 120 g pumpkin puree
• 125 g brown sugar
• 2 teaspoons vanilla extract
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves

Preparación

1. 1

   Fill a small bowl with cold milk and sprinkle the gelatin powder on top. Let the gelatin bloom for 5 minutes until it absorbs the milk and becomes a gel-like mass.

2. 2

   Meanwhile, in a small pot, whisk together the whipping cream, pumpkin puree, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, allspice, and cloves until smooth. Bring this mixture to a simmer on low-medium heat. Once small bubbles start forming at the surface, stir in the bloomed gelatin and milk mixture until it completely dissolves.

3. 3

   Pour pumpkin panna cotta into serving glasses and chill in the fridge for about 30 minutes or longer until set. The texture should be firm to the touch but a little wobbly when shaken.