Description

This Pumpkin Panna Cotta recipe will turn your Halloween party into a success. Sweet and beautifully served in a hollowed out pumpkin.

Ingredients

• 4  Tea Spoon(s) Unflavored gelatin
1
• 1/2  Cup(s) Cold water
2
• 4  Cup(s) Heavy cream, divided
3
• 3/4  Cup(s) Brown sugar
4
• 1  Each Vanilla bean
5
• 1  Cup(s) Pumpkin flesh
6

Directions

1. In a small roasting pan, roast the pumpkin flesh in a 350 degree oven until caramelized (aprox 15 min).
2. Puree and pass through a sieve to remove any stringiness and set aside.
3. Sprinkle gelatin over cold water in a small saucepan. Left soften about 5 minutes, melt over low heat.
4. In a medium saucepan, bring 2 cups of the cream, vanilla bean (split) and brown sugar to a simmer over medium heat.
5. Remove the vanilla bean, scrap the seeds into the mixture and discard the pod. Add the pumpkin Puree and whisk.
6. Remove from heat and whisk in gelatin mixture and remaining cream. Allow to cool slightly.
7. Pour mixture into 8 six oz. ramekins (or as we did on the video to make more festive, hollowed out mini pumpkins and pomegranate shells)
8. Put in the refrigerator for at least 6 hours.
9. Serve with some homemade mixed berry sauce or one our favorites, red wine poached pears (recipe for the poached pears available upon request on idealchef.com.