There is a restaurant in Oakland that makes a dreamy panna cotta and even before ordering the mains I check out the dessert menu first. If panna cotta is on it, then I know I need to save room for dessert. My friend Paula recently made Whiskey Panna Cotta. I told her it was my love child as I love a good whiskey too and having them mixed together was bliss. Another favorite dessert for me is a pumpkin pie. I decided to combine two loves and make this recipe for pumpkin panna cotta.
This recipe is super easy and comes together really quickly. The key to this recipe becoming a success is making sure the panna cotta is smooth since you are adding a vegetable, which is the pumpkin, you will need to use a blender or food processor. I tried folding the pumpkin puree into the buttermilk mixture and it does not work. The flavor is good but the texture is not appealing at all.
I prefer a softer panna cotta and since I never unmold them my recipes are always right on. Lenny likes his panna cotta a bit more firm. If you are on the firm camp then add another teaspoon or two to the mixture.
I almost always prefer to use buttermilk in my panna cotta recipes as well since I like the tartness that comes with it. If you are not a fan of buttermilk then use whole fat milk. I also prefer to top with a little sweetened creme fraiche instead of whipped cream. I add a small amount of coconut sugar to 8 ounces of cream fraiche along with a bit of vanilla bean paste and it is perfect with the creamy pumpkin panna cotta.
Pumpkin Panna Cotta
- 1 1/2 cups heavy cream
- 1 1/4 cup buttermilk
- 1/2 cup sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- 1/2 teaspoon cardamom
- 1 tablespoon gelatine
- Pour the heavy cream into a medium saucepan. Sprinkle the gelatine over the top. Let sit for 5 minutes.
- Pour the buttermilk, sugar, pumpkin puree, vanilla, and cardamom into the blender. Blend until very smooth.
- Turn the heat to low under the saucepan of cream. Stir until the gelatin dissolves.
- Pour the pumpkin mixture into the warmed cream. Cook over low heat, stirring the entire time until steam rises; about 2 – 3 minutes.
- Take off the of the heat and gently ladle into heatproof dessert dishes.
- Place into the fridge and chill until firm; about 1 hour.
- Serve with cream fraiche or whipped cream.