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Pumpkin Panna Cotta with Raspberry Sauce
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the Editors of Publications International, Ltd.. "Pumpkin Panna Cotta with Raspberry Sauce" 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/pumpkin-panna-cotta-with-raspberry-sauce-recipe.htm> 10 February 2012.
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Pumpkin Panna Cotta with Raspberry Sauce
YIELD Makes 8 servings
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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:
- 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.
This recipe appears in:
Fruit Desserts
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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