Pumpkin Panna Cotta MAKES 6
Ingredients 1/4 OZ unflavored
powdered gelatin
1/4 CUP(S) cold water 1 3/4 CUP(S) heavy
1/4 TSP. ground nutmeg 3/4 CUP(S) canned pumpkin purée
1 TSP. Kowalski’s Organic
cream
Madagascar Vanilla Extract
3/4 CUP(S) whole milk
1 1/2 TBSP. Kowalski’s Pure Maple Syrup, more or less, to taste
6 TBSP. dark brown sugar 1 TSP. kosher salt 3/4 TSP. ground ginger 1/2 TSP. cinnamon
1/2 handful Kowalski’s Honey Roasted Pecans, chopped (optional)
Directions 1. Whisk gelatin with water and set aside. 2. In a large saucepan over medium heat, whisk next 7 ingredients (through nutmeg); cook until mixture almost comes to a boil. 3. Remove from the heat; whisk in gelatin mixture, pumpkin and vanilla. 4. Strain through a fine mesh strainer into a large spouted measuring glass or pitcher; discard solids, if any. 5. Pour evenly into 6 (6-8 oz.) ramekins; refrigerate until firm (4-48 hrs.), covering with plastic wrap once cool. 6. To serve, dip the bottom of each ramekin in hot water up to the rim, then run a knife around the edge; invert onto a serving plate. 7. Serve drizzled with syrup and sprinkled with nuts.
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