Congratulations Aaron and Erica Wartman! Baby on the way soon! Pumpkin Caramel Panna Cotta at her Baby Shower at work today! Pumpkin Caramel Panna Cotta Ingredients: For The Panna Cotta: 2 cups heavy cream 1/4 cup sugar 1 tsp vanilla extract 1 packet of powdered gelatin 3 tbsp cold water 3/4 cup canned pumpkin puree 1 tsp cinnamon 1 tsp pumpkin pie spice 1/4 tsp ground cloves For The Caramel Sauce: 1 cup granulated sugar 2 tbsp cold water 1 1/2 tbsp light corn syrup 6 tbsp unsalted butter 3/4 cup heavy cream 1 tsp vanilla extract Directions: Make the sauce by combining the sugar, water and corn syrup in a heavy bottomed pan until it has boiled to a deep amber color. Do not stir. Add the butter and whisk until its all mixed through. Add the cream and vanilla and whisk again. Boil gently for a further 3-4 minutes.Remove from the heat and set aside to cool. After 5-10 minutes, pour about an inch of sauce into the base of each mold youre going to use. Place them in the fridge while you make the panna cotta. In a medium bowl, Add the cold water and sprinkle the gelatin on top of the water. Take a large pot and place the cream and sugar into it. Stir over a medium heat until the sugar has dissolved. Remove from the heat and add the spices, vanilla and pumpkin. Whisk gently until everything is incorporated.Gradually pour the cream mixture into the gelatin/water and whisk to combine. Take the molds from the fridge and make sure the caramel sauce has begun to set. Gently pour some of the cream mixture on top of each caramel sauce. Pace the filled molds back into the fridge and let them set for at least 6 hours or overnight. Bring them out of the fridge 10 minutes before serving.
Posted on: Fri, 24 Oct 2014 18:44:12 +0000
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