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A delicious and light Maple Dessert - Mmmmm!
This version of Panna Cotta is very easy and makes a perfect ending to any festive or fall meal. Its cool, smooth lightness is a welcome relief after a big feast and because it's served chilled, it can be made a day or so in advance, leaving you more time for meal preparation.. This pumpkin version makes even those who can't eat pie crust feel like they aren't missing out on pie. As it cools, it separates somewhat into a creamy orange layer, topped with a thick band of white cream.
3 cups half and half or 18% coffee cream
1 package plain unflavoured gelatin
1/2 - 1 cup canned pure pumpkin puree
1/3 cup Maple Syrup
1 tsp. pure vanilla extract or maple extract
Pour about a cup of the cream into a medium pot and sprinkle the gelatin over the surface. Let it sit for about 5 minutes to let the gelatin soften.
Set the pot over medium heat and stir, bringing it to a simmer, until the gelatin is completely dissolved. This should take 2-3 minutes. Whisk in the rest of the cream, the pumpkin and the Maple Syrup. Remove from heat and stir in the vanilla.
Pour the mixture into individual wine glasses, small dishes or ramekins. (If you want to unmold them onto a plate to serve them, spray the ramekins with nonstick spray first.) Put them in the fridge for at least two hours, until set.
Garnish suggestion: Serve with a few mission figs (quartered) and almond slices dipped in powdered sugar
Serves 6
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