Maple Pumpkin Panna Cotta
Creamy pumpkin panna cotta with maple syrup evokes the flavors of fall in a simple, elegant dessert. Easy to make and infused with cinnamon!
Ingredients
- 1 packet powdered gelatin (about 2.5 teaspoons)
- 2 cups milk
- 1 cinnamon stick* (broken in half)
- ½ cup plain canned pumpkin puree
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
Instructions
- Add gelatin and milk to a saucepan (don't heat it yet). Allow to sit for 5 minutes to "bloom" the gelatin.
- Add the half cinnamon stick to the milk. (Save the other half for another use). Heat the saucepan over medium heat, whisking the mixture continuously, until just simmering. Small bubbles should appear on the surface. (Watch carefully so it doesn't burn). Remove from heat.
- Use a spoon or fork to remove and discard the cinnamon stick. Whisk in pumpkin puree, maple syrup, and vanilla extract.
- Let the mixture cool to room temperature. Meanwhile, spray panna cotta molds with cooking spray, then wipe the excess with a paper towel (leave just a thin coating). (Skip this step if you don't plan to remove the panna cotta from its container).
- Divide the mixture evenly between molds/glasses. Cover and chill in the fridge for at least 4 hours, until set.
- To serve, remove panna cotta from molds**. Add desired toppings and enjoy!
Notes
*If you don't have a cinnamon stick, sprinkle a pinch of ground cinnamon over the panna cotta before serving. (But the cinnamon stick method is preferred!)
**To remove panna cotta from a mold: run the bottom of the mold under hot water for 5 seconds. Place a plate upside down on top of the mold, then flip it right side up and slowly remove the mold. (It may take a few seconds to start sliding away.) If needed, repeat this process, running hot water all the way around the outside edges and bottom of the mold.
Storage Tips: Store panna cotta in the refrigerator, covered, for up to 3 days. Wait to add any toppings until you're ready to serve.