It’s here! Finally! That magical time of the year when food bloggers get to incorporate “pumpkin” or “spice” into pretty much anything we make! To kick of this year’s pumpkin extravaganza, I’ve made you some pumpkin panna cotta, sweetened with some maple syrup and topped with maple-candied salted pecans. Yep. You read that right. Maple-candied salted pecans. Amazing, right?
I’m kind of in love with this dish. The addition of the pumpkin to the panna cotta gives it almost a custard texture, while maintaining the soft creaminess of a panna cotta. With the aforementioned pecans to add a little texture and to cut through the creaminess with a little bite of nutty saltiness.
It’s also a really versatile dessert and is perfect for an Autumn dinner party because it can be made a day or two ahead of time and then either served in the ramekins or turned out of the ramekins for some fancy plating. Or you can keep it all for yourself and happily treat yourself to a few days of creamy pumpkin indulgence. And you don’t have to share with anyone. You know why? ‘Cause you’re an adult and if you want all the pumpkin panna cotta for yourself, it’s all yours. So go on. The recipe is ridiculously easy and so delicious. Come on, it’s pumpkin season. Go for it.
- 2 C Half and Half
- ¼ oz (1 packet) plain Gelatin
- 1 C Heavy Cream
- 1¼ C Pumpkin Puree
- 6 Tbsp Maple Syrup, grade B preferred
- ½ tsp Cinnamon
- ¼ tsp ground Ginger
- pinch freshly ground Nutmeg
- 2 Tbsp Bourbon
- ⅓ C chopped Dry Roasted Salted Pecans
- 3 Tbsp Maple Syrup, grade B preferred
- pinch of Salt
- Pour ½ C of the half and half into a small bowl and sprinkle the gelatin over the surface of the half and half. Let the gelatin sit and "bloom."
- Set up an ice bath with a strainer by setting a bowl in a larger bowl of ice water and placing a strainer over the first bowl.
- Combine the remaining half and half in a pot with the heavy cream, maple syrup, cinnamon, ginger and nutmeg. Bring the mixture to a simmer and then turn the heat down to low.
- Stir the half and half/gelatin mixture into the pot and stir over gentle heat until the gelatin has fully dissolved. Stir in the bourbon.
- Pour the panna cotta through the strainer into the bowl set in the ice bath and let cool slightly before pouring the warm panna cotta into ramekins.
- Cover the ramekins with plastic wrap and chill in the refrigerator for at least 6 hours or until fully set up.
- Before serving, add the pecans, maple syrup and salt for the topping to a non-stick skillet and heat over medium heat. Bring the maple syrup to a boil for about 30 seconds, stirring to make sure the nuts are fully coated. Remove from the heat.
- When serving the panna cotta, you can serve it straight up in the ramekins or you can unmold it from the ramekins and serve turned out onto a plate. If unmolding the panna cotta, run a knife around the edges of the ramekin to loosen the panna cotta before turning it out.
- Serve with garnished with some of the maple pecans. If you want even more sweetness, you can pour a little maple syrup over the panna cotta as well.
If this recipe gelled with you, then you may want to spoon up some of these:
Fresh Pumpkin Puree for Baking and Cooking | Peaches Please
Pumpkin Gingerbread Squares | Peaches Please
Pumpkin Pie Stuffed Baked Apples | Peaches Please
Vanilla Panna Cotta with Strawberry Sauce | Bakers Royale
Paleo Turkish Delight Panna Cotta | Rubies and Radishes
Vanilla and Amaretto Panna Cotta with Toasted Almonds | The Italian Dish