Pumpkin Panna Cotta with Raspberry Sauce

by the Editors of Publications International, Ltd.


Pumpkin Panna Cotta with Raspberry Sauce Photo
Pumpkin Panna Cotta with Raspberry Sauce
Yield: Makes 8 servings
Ingredients:
4
teaspoons unflavored gelatin

1/4
cup cold water

4
cups heavy cream, divided

3/4
cup light brown sugar

1
tablespoon vanilla

1
can (15 ounces) solid-pack pumpkin

1
teaspoon ground cardamom

Raspberry Sauce (recipe)



 
Preparation:
1.
Lightly grease 8 (6-ounce) custard cups or fluted tins. Sprinkle gelatin over cold water in small saucepan. Let soften 5 minutes; melt over low heat.

2.
Bring 2 cups cream and brown sugar to a simmer in medium saucepan over medium heat. Remove from heat and whisk in gelatin mixture, remaining 2 cups cream, vanilla, pumpkin and cardamom; allow mixture to cool slightly.

3.
Before gelatin mixture sets up, divide among prepared cups. Chill at least 6 hours.



Nutritional Information:
Serving Size:
Sodium 59 mg
Protein 4 g
Fiber 2 g
Carbohydrate 38 g
Cholesterol 164 mg
Saturated Fat 28 g
Total Fat 44 g
Calories from Fat 70 %
Calories 560
Dietary Exchange:
Fat 8.5
Starch 205


This recipe appears in: Fruit Desserts

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