Light Pumpkin Panna Cotta
Jan 5, 2012
Recipe By Holly Chute, Executive Chef Georgia Governor's Mansion
Here's a Panna Cotta recipe that reflects the flavors of the season. It's an easy do-ahead dessert that is is a light finish to your Thanksgiving meal.
- Servings
- 8 servings
- Course
- Dessert
Tags
Ingredients
- 1 can pumpkin
- ½ cup half & half
- 2 cups almond milk
- 1¼ teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- ¼ teaspoon salt
- ¼ cup agave nectar
- 1 teaspoon vanilla extract
- 1 envelope gelatin
Instructions
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Combine pumpkin, almond milk, cinnamon, ginger, nutmeg, cloves and salt in a small saucepan. Add agave nectar and bring to a simmer.
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Meanwhile, sprinkle gelatin over half and half, let sit to bloom for 5 minutes.
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Add to heated mixture, stirring to dissolve. Add vanilla to pumpkin mixture then pour into dessert dishes or martini glasses.
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Refrigerate at least four hours or overnight. Serve with a small dollop of whipped cream or non-dairy topping.