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

This photo of Frenchy with a freshly killed black bear was taken on the Kenai Peninsula in the early 1900s. (Photo courtesy of the Viani Family Collection)
Unraveling the story of Frenchy, Part 1

The stories were full of high adventure — whaling, mining, polar bear hunting, extensive travel, and the accumulation of wealth

Seeing God’s hand in this grand and glorious creation

The same God of creation is the God that made me and you with the same thoughtfulness of design, purpose and intention

Chewy and sweet the macaroons are done in 30 minutes flat. (Tressa Dale/Peninsula Clarion)
Sophisticated, simplified

When macarons are too complicated, make these delicious, simple macaroons

Michael S. Lockett / capital city weekly
Gigi Monroe welcomes guests to Glitz at Centennial Hall, a major annual drag event celebrated every Pride Month, on June 18.
Packed houses, back to back: GLITZ a roaring success

Sold-out sets and heavy-hitting headliners

Michael Armstrong / Homer News 
Music lovers dance to Nervis Rex at the KBBI Concert on the Lawn on July 28, 2012, at Karen Hornaday Park in Homer.
Concert on the Lawn returns

COTL line up includes The English Bay Band, a group that played in 1980

Marcia and Mary Alice Grainge pose in 1980 with a pair of caribou antlers they found in 1972. The sisters dug the antlers from deep snow and detached them from a dead caribou. (Photo provided by Marcia Grainge King)
Fortune and misfortune on the Kenai — Part 2

In Kasilof, and on Kachemak Bay, in Seldovia and later in Unga, Petersen worked various jobs before being appointed deputy marshal in 1934

“Glimmer of Hope: How Tragedy Sparked a Movement” was published in 2018 by Razorbill and Dutton, imprints of Penguin Random House LLC. (Image via
Off the Shelf: The power of personal voice

“A Glimmer of Hope: How Tragedy Sparked a Movement” provides first-person accounts of the school shooting in Parkland, Florida

Most Read