Panna cotta de calabaza, canela y leche de coco endulzada con sirope de arce

Ingredientes

• 1 - 14 oz can unsweetened coconut cream
• 1 1/2 cup heavy cream
• 1⁄2 cup maple syrup
• 1 cup canned pumpkin purée
• 1 tsp vanilla extract
• 1⁄4 teaspoon cinnamon
• dash salt
• 2 1⁄2 tsp powdered gelatin
• 4 Tbs water

Preparación

1. 1

   --- Directions ---

2. 2

   Pour coconut milk, cream, pumpkin purée, vanilla and maple syrup into a medium saucepan. Stir in cinnamon and salt. Bring to a simmer over low heat.

3. 3

   Place the water in a very small bowl, sprinkle the gelatin over the water to “bloom” .

4. 4

   When the pumpkin mixture comes to a simmer, let simmer for 2 minutes, then stir in the gelatin and water mixture. Whisk well. Simmer an additional 2 minutes.

5. 5

   Pour into serving dishes, refrigerate until ready to serve. At least 5 hours.

6. 6

   Top with any variety of fruit or pumpkin seeds, candied nuts or whipped cream. Drizzle honey over the top. Serve.