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Pumpkin Chocolate Panna Cotta

 

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Pumpkin Chocolate Panna Cotta
 

 

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Recipe

Pumpkin Chocolate Panna Cotta

I was inspired by Harmony to try panna cotta, but had pumpkin on the brain and ended up with another outstanding light recipe for anytime.

Times

  • Prep Time : 10 min
  • Ready Time : 10 min

Servings

8 Servings

Ingredients

  • non stick cooking spray
  • 3 1/2 cups Chocolate Almond Milk
  • 1/4 cup sugar
  • 1 cup unsweetened canned pumpkin puree
  • 2 teaspoons pumpkin spice mix
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 2 packs (1/4 ounce) powdered gelatin I used Kolatin
  • 1/2 cup soymilk or other pareve milk

Directions

Lightly spray ramekins, bowl or mold with cooking spray, wipe out excess with a paper towel and set aside.

Combine Chocolate Almond Milk, sugar, pumpkin purée, and pumpkin spice mix in a medium saucepan and whisk to blend over medium-high heat. Cook until mixture comes to the scalding point (small bubbles will appear around the perimeter of the pan). Remove from heat and let stand 5 minutes at room temperature. Whisk in vanilla and 2 tablespoons maple syrup.

Sprinkle gelatin in a small bowl and whisk in non dairy milk to blend. Set aside 5 minutes to soften gelatin. Add to pumpkin mixture and whisk until dissolved. Pour into prepared molds, cover and refrigerate at least 8 hours or overnight.

Serve in ramekins or unmold by running a knife around sides of molds to loosen, lace a dessert plate over the custard, then invert to unmold.

Serving suggestions:

Serve as is or with a graham cracker for crunch and/or drizzle each serving with maple syrup and sprinkle with chopped nuts or chocolate chips.

Nutrients

Servings Per Recipe: 8 Servings

Amount Per Serving

  • Calories: 80
  • Total Fat: 2g
  • Sodium: 90mg
  • Total Carbs: 15g
  •     Dietary Fiber: 2g
  • Protein: 2g

About Tamar Genger MA, RD

avatar

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate! Find more on Google

 

comments

 

3 Responses to Pumpkin Chocolate Panna Cotta

  1. avatar says: jneuger

    Can this be made with whole milk?
    Thanks,
    Judy

    • Yes, I am sure it would be great, I adapted from a recipe calling for whole milk.

  2. avatar says: scott705

    Just done, tell you in 8 hours…

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