TLC Cooking "Pumpkin Panna Cotta with Raspberry Sauce"

Pumpkin Panna Cotta with Raspberry Sauce

Pumpkin Panna Cotta with Raspberry Sauce

YIELD Makes 8 servings
See Cooking Videos

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:

DIETARY EXCHANGE:

Fat	8.5
Starch	205

Learn how to create the perfect cobbler & crisp that will put an exclamation point on any meal.

If you're looking for a dessert, try this recipe for chocolate chip espresso cake by Greg Marsh from Ultimate Cake Off.