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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.

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7

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

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Recipe courtesy of Son of a Peach.