Pumpkin Panna Cotta

Ingredients

• 1 ½ tablespoons unflavored powdered gelatin (about 2 2 1/2 -ounce packets)
• 2 ½ cups whole milk
• 2 cups heavy cream
• ⅔ cup sugar
• Pinch salt
• 1 15-ounce can pumpkin purée
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg

• Nutritional Information

  • Nutritional analysis per serving (5 servings)

    543 calories; 39 grams fat; 24 grams saturated fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 2 grams dietary fiber; 38 grams sugars; 8 grams protein; 142 milligrams cholesterol; 155 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 5

Preparation

1. In a bowl, sprinkle the gelatin over 1 cup milk and let sit for 10 minutes.
2. In a medium saucepan, heat the remaining milk, cream, sugar and salt to just before boiling. Whisk the gelatin mixture, pumpkin, cinnamon and nutmeg into the warmed cream. Remove from heat and let sit for 10 minutes, then strain through a sieve lined with cheesecloth. Do not press on the solids. Pour into 5 3/4-cup ramekins and chill for at least 3 hours.
3. To serve, dip the base of a ramekin in hot water until the panna cotta is loose. Lay a plate on top and invert it. You may need to shake the ramekin to release the panna cotta.

3 hours 30 minutes