Pumpkin Panna Cotta

Rich and creamy layered pumpkin panna cotta dessert that's easy to make ahead and keeps well in the fridge for Fall pumpkin cravings

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Fill 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. 2Meanwhile, 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. 3Pour 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.