Mark Bittman's Pumpkin Panna Cotta
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups milk
- 1envelope unflavored gelatin
- 1cup heavy cream
- 1cup pureed pumpkin, squash or sweet potato
- ½cup sugar
- ¼teaspoon ground cinnamon
Nutritional analysis per serving (8 servings)
192 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 3 grams protein; 34 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put ½ cup of the milk in a 6- or 8-cup saucepan, and sprinkle the gelatin over it. Let sit for 5 minutes. Meanwhile, blend together the remaining milk, cream, pumpkin, sugar and cinnamon. The mixture should be perfectly smooth, so it is best to use a blender.
- Step 2
Turn the heat under the saucepan to low, and cook the milk, stirring occasionally, until the gelatin dissolves. Pour in the cream mixture, and turn the heat to medium. Cook, stirring occasionally, until steam rises. Turn off the heat, and ladle or pour the mixture into 8 4-ounce ramekins or other containers.
- Step 3
Chill the panna cotta until firm, and serve, with creme fraiche or whipped cream if you like.
Private Notes
Comments
very good and very easy- made exactly according to directions and turned out great! next time i might try pumpkin pie spice instead of just cinnamon:)
Any response on making one large dish instead of small ramekins? Many thanks!
This was very tasty, and loved by everyone I shared it with! I did bump up the spices to include a pinch of ground clove and nutmeg, and a bigger pinch of ground ginger, along with the cinnamon (followed the ratio and mix I use for pumpkin pie) and that was a delicious decision. Chilled and covered with plastic wrap and enjoyed it for dessert the next evening. My sister enjoyed it a few nights later, so it definitely would keep for at least that long, covered in the fridge.
Almost effortless, easier than pie. I used the sweetened, spiced type of canned pumpkin purée so skipped the sugar but added 1/2 tsp cardamom, allspice, nutmeg for a sharper note of spice besides the cinnamon.
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