Interest and texture added to Panna Cotta

Interest and texture added to Panna Cotta

  • Tuesday, December 22, 2015 5:50pm
  • LifeFood

Servings: 8

1 envelope (¼ -ounce) unflavored gelatin

1½ cups half-and-half

1 cup heavy cream

1 cup canned 100 percent pure pumpkin, like Libby’s (do not use pumpkin pie filling)

½ cup granulated sugar

¾ teaspoon cinnamon

¼ teaspoon nutmeg

Pinch ground cardamom

Pinch sea salt

Pecan Praline Hash, for garnish (recipe follows)

Place ½ cup of the half-and-half in a medium-size saucepan. Sprinkle the gelatin over the half-and-half and allow to soften for 5 minutes. While the gelatin is softening, blend the remaining half-and-half, cream, pumpkin, sugar, cinnamon, nutmeg, cardamom and salt in a blender and blend until smooth.

Heat the half-and-half and gelatin over low heat, stirring until the gelatin is dissolved. Add the cream/pumpkin mixture to the saucepan, raising heat to medium-low. Whisking occasionally, cook the pumpkin mixture until steam rises from surface and tiny bubbles form around edges. Be careful not to let mixture boil.

Remove the pan from the heat, cover, and allow to sit for 15 minutes. Remove cover, then divide mixture among 8 dessert glasses, or custard cups. When cool, cover with plastic wrap. Chill until firm, about 6 hours, or overnight.

Serve Pumpkin Panna Cotta from dessert glasses, or unmold custard cups onto a shallow dish. (To unmold, run a knife around the inside edge of the custard cup, invert onto the dish and serve immediately.) Top each portion, with a tablespoon, or two, of Pecan Praline Hash, if desired.

Yield: 1½ cups

1 tablespoon granulated sugar

1 teaspoon ground cinnamon

1 large egg white

1 tablespoon water

½ cup light brown sugar, packed

1½ cups coarsely chopped pecans

Nonstick cooking spray

Aluminum foil

Heat the oven to 325 F. Lightly spray a rimmed cookie sheet with nonstick cooking spray.

Mix the granulated sugar and cinnamon; set aside. Place sheet of aluminum foil on a second baking sheet; set aside.

In a medium mixing bowl, with a rotary beater, lightly beat egg white until foamy. Add brown sugar, mixing until the sugar dissolves. Stir in the pecan pieces, tossing to coat. Spread the pecan mixture in a single layer on the prepared baking sheet.

Stirring occasionally, bake pecans until they are golden brown, about 30 minutes. Remove pecans from oven and with two forks, stir to loosen nuts from baking sheet. Remove nuts to the prepared aluminum foil-lined baking sheet and sprinkle with reserved sugar and cinnamon mixture, stirring lightly to blend.

Cool nuts completely on sheet. When cool, store praline topping in an airtight container for up to two weeks.

More in Life

Minister’s Message: How to grow old and not waste your life

At its core, the Bible speaks a great deal about the time allotted for one’s life

Kirsten Dunst, Wagner Moura and Stephen McKinley Henderson appear in “Civil War.” (Promotional photo courtesy A24)
Review: An unexpected battle for empathy in ‘Civil War’

Garland’s new film comments on political and personal divisions through a unique lens of conflict on American soil

What are almost certainly members of the Grönroos family pose in front of their Anchor Point home in this undated photograph courtesy of William Wade Carroll. The cabin was built in about 1903-04 just north of the mouth of the Anchor River.
Fresh Start: The Grönroos Family Story— Part 2

The five-member Grönroos family immigrated from Finland to Alaska in 1903 and 1904

Aurora Bukac is Alice in a rehearsal of Seward High School Theatre Collective’s production of “Alice in Wonderland” at Seward High School in Seward, Alaska, on Thursday, April 11, 2024. (Jake Dye/Peninsula Clarion)
Seward in ‘Wonderland’

Seward High School Theatre Collective celebrates resurgence of theater on Eastern Kenai Peninsula

These poppy seed muffins are enhanced with the flavor of almonds. (Photo by Tressa Dale/Peninsula Clarion)
The smell of almonds and early mornings

These almond poppy seed muffins are quick and easy to make and great for early mornings

Bill Holt tells a fishing tale at Odie’s Deli on Friday, June 2, 2017 in Soldotna, Alaska. Holt was among the seven storytellers in the latest session of True Tales Told Live, an occasional storytelling event co-founded by Pegge Erkeneff, Jenny Nyman, and Kaitlin Vadla. (Ben Boettger/Peninsula Clarion file)
Storytelling series returns with tales about ‘making the most of it’

The next True Tales, Told Live will be held Friday, April 12 at The Goods Sustainable Grocery starting at 6:30 p.m.

Nick Varney
Unhinged Alaska: Sometimes they come back

This following historical incident resurfaced during dinner last week when we were matching, “Hey, do you remember when…?” gotchas

Art by Soldotna High School student Emily Day is displayed as part of the 33rd Annual Visual Feast at the Kenai Art Center on Wednesday, April 3, 2024. (Jake Dye/Peninsula Clarion)
Creating art and artists

Exhibition showcases student talent and local art programs

The Canadian steamship Princess Victoria collided with an American vessel, the S.S. Admiral Sampson, which sank quickly in Puget Sound in August 1914. (Otto T. Frasch photo, copyright by David C. Chapman, “O.T. Frasch, Seattle” webpage)
Fresh Start: The Grönroos Family Story — Part 1

The Grönroos family settled just north of the mouth of the Anchor River

Most Read