Smoked Brown Sugar Pumpkin Panna Cotta

Thanksgiving is just around the corner, and we have a Thanksgiving dessert recipe that will add something special to your holiday table. Come taste some great recipes with us every Friday from 1:00 – 4:00 with Sweet Rose Bakes.

Smoked Brown Sugar Pumpkin Panna Cotta                                            Serves 6-8

¼ cup cold water

2 tsp. unflavored gelatin

3 cups heavy whipping cream

1/2 cup Smoked Brown Sugar

2 TBL. Maple syrup

Pinch of salt

¼ tsp. ground black pepper (optional)

1tsp. ground cinnamon

1 vanilla bean

1 cup sour cream

1 cup canned pumpkin puree

Orange Marmalade (optional)

Put the cold water in a small cup or bowl, and sprinkle the gelatin over it. Let it stand 5 minutes to absorb the liquid. . Warm the cream in a medium saucepan with; brown sugar, salt, pepper, syrup, cinnamon, and the vanilla bean split with seeds removed and both the seeds and pod added to the pot.  Heat over medium heat until the mixture is hot with small bubbles appearing on the edges of the pan. Do not let it boil! Remove vanilla pods. Whisk in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.

Whisk in the sour cream and pumpkin puree until smooth. Pour the panna cotta into a large glass measuring cup to make it easier to fill; 2/3-cup ramekins, custard cups, coffee cups, heat proof glasses, any containers that you like.  Fill each one about three-quarters full with the panna cotta cream. Chill 4 to 72 hours in the refrigerator.

Serve the panna cotta topped with a small dollop of Marmalade for some orange spiciness if desired.  Can be refrigerated for 3 days.


Rose Hattabaugh 2015