Pumpkin Panna Cotta with Raspberry Sauce the Editors of Publications International, Ltd.
Pumpkin Panna Cotta with Raspberry Sauce
Makes 8 servings
|4||teaspoons unflavored gelatin|
|1/4||cup cold water|
|4||cups heavy cream, divided|
|3/4||cup light brown sugar|
|1||can (15 ounces) solid-pack pumpkin|
|1||teaspoon ground cardamom|
- 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.
- 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.
- Before gelatin mixture sets up, divide among prepared cups. Chill at least 6 hours.
|Saturated Fat||28 g|
|Total Fat||44 g|
|Calories from Fat||70 %|
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