Print
ShareThis
Spiced Pear with Vanilla Ice Cream
With our collection of dessert recipes, learn how you can make ice cream and sorbets that will be the talk of the town.
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
