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Pumpkin Panna Cotta with Raspberry Sauce


Pumpkin Panna Cotta with Raspberry Sauce

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

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

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

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