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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a nice alternative to pumpkin pie. It's easy, elegant and very yummy. You can double the recipe if you need to. Ingredients:
1 cup cooked pumpkin puree or canned pumpkin |
1/2 cup sugar |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
1/4 teaspoon ground mace |
1/4 teaspoon ground nutmeg |
1/8 teaspoon ground cloves |
1/4 teaspoon salt |
1 1/2 cups half-and-half, divided |
1 cup heavy cream |
1 envelope unflavored gelatin |
1 teaspoon vanilla |
1 tablespoon freshly grated orange zest |
1 cup sour cream |
orange caramel sauce ingredients |
4 tablespoons butter or margarine |
1/3 cup light brown sugar |
1/4 cup orange juice |
1 tablespoon freshly grated orange zest |
Directions:
1. Grease six 6-ounce ramekins or custard cups with butter or vegetable spray. Set aside. Process pumpkin puree, sugar, cinnamon, ginger, mace, nutmeg, cloves and salt in a food processor fitted with a metal blade for 1 minute. Add 1 cup of the half-and-half and process for 1 minute longer. Transfer the pumpkin mixture to a 3-quart heavy-bottomed saucepan. Whisk in 1 cup heavy cream and cook over medium-low heat until the mixture comes to the simmer. Cook for an additional 3 minutes, stirring occasionally. Remove from the heat. Meanwhile, in a small microwave container, combine 1/2 cup half-and-half and the gelatin. Allow gelatin to soften for 2 to 3 minutes, then heat in a microwave about 30 seconds on high-power until the gelatin has dissolved. Add the gelatin to the pumpkin mixture along with the sour cream, vanilla and orange zest; mix well. Pour the mixture into prepared molds and refrigerate for at least 4 hours. Shortly before serving, melt butter and brown sugar together in a small saucepan set over medium heat. Add the orange juice and simmer until the mixture is thick and smooth. Stir in the orange zest and set aside. To serve, unmold and turn the panna cotta onto dessert plates. Drizzle with warm Orange Caramel Sauce.
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