Pumpkin Panna Cotta

By gnikylime

When you are feeling a crust-less holiday dessert.

Basic recipe based on http://www.nydailynews.com/lifestyle/food/2010/09/12/2010-09-12_pumpkin_panna_cotta_with_caramelized_apples.html with seasoning proportions from http://www.pickyourown.org/pumpkinpie.php

Ingredients

• 1 quart heavy cream
• ½ cup sugar
• 1.5 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground allspice
• 1/2 tsp ground ginger
• 1 15 oz. can pumpkin purée
• 1 vanilla bean, split *
• 2 packets gelatin powder
• 6 T. cold water
• Sweet (not savory) sweet potato chips
• * alternatively, 1 tsp vanilla extract

Preparation

Step 1

1. In a large sauce pan, mix the heavy cream, sugar, vanilla bean, cinnamon and pumpkin purée. Bring the mixture up to a boil and remove from heat.
2. In a mixing bowl, cover the gelatin with the water. Stir softened gelatin into the cream mixture until fully dissolved. Strain the mixture to avoid any lumps (honestly, I didn't do this and it was very smooth, but I was very careful to mash all of the cinnamon clumps). Ladle into soufflé cups and refrigerate for at least six hours, preferably 24 hours.
3. To plate the panna cottas, run a small knife blade around the inside of each soufflé cup to loosen the cream. Invert the panna cotta onto a serving plate and serve with sweet potato chips.