Pumpkin Panna Cotta by Son of A Peach

Pumpkin Panna Cotta by Son of A Peach
Yields1 Serving
 3 cups of pumpkin pie puree
 1 quart of heavy whipping cream
 1 quart of milk
 2 cups of sugar
 1/2 cinnamon stick
 2 tblsp of maple syrup
 2 tblsp of vanilla extract
 10 gelatin sheets, bloomed
1

Combine heavy cream, sugar, pumpkin, cinnamon, maple and vanilla in a small pot.

2
3

Bring mixture to a boil, remove from heat and cover to infuse flavours for 15 minutes.

4
5

Whisky in the bloomed gelatin, then the remaining milk.

6
7

Strain through sieve and chill for at least 2 hours before serving. Garnish with spiced nuts and caramelized bacon.

8
9

Recipe courtesy of Son of a Peach.

Category

Ingredients

 3 cups of pumpkin pie puree
 1 quart of heavy whipping cream
 1 quart of milk
 2 cups of sugar
 1/2 cinnamon stick
 2 tblsp of maple syrup
 2 tblsp of vanilla extract
 10 gelatin sheets, bloomed

Directions

1

Combine heavy cream, sugar, pumpkin, cinnamon, maple and vanilla in a small pot.

2
3

Bring mixture to a boil, remove from heat and cover to infuse flavours for 15 minutes.

4
5

Whisky in the bloomed gelatin, then the remaining milk.

6
7

Strain through sieve and chill for at least 2 hours before serving. Garnish with spiced nuts and caramelized bacon.

8
9

Recipe courtesy of Son of a Peach.

Pumpkin Panna Cotta by Son of A Peach

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