Spiced Pumpkin Panna Cotta
As a child, my grandmother would make for me a vanilla panna cotta that I would absolutely love. It was always rich, creamy, and so satisfying! Her secret to making a creamy, dreamy panna cotta was to add mascarpone cheese. So in her honor, I typically make this pumpkin panna cotta during the Holidays, and of course, add mascarpone. The kids love to have this dessert for Thanksgiving! For them, I trade out the hazelnuts for crushed biscotti.
For 6 Person(s)
For the Panna Cotta:
- 2 1/2 cups whipping cream, plus 1/3 cream, divided
- 1 envelope unflavored gelatin
- 1/3 cup sugar
- 1/8 teaspoon salt
- 1 cup pumpkin puree
- 4 ounces mascarpone cheese
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup chocolate-hazelnut spread (eg., Nutella)
- 1/4 teaspoon orange zest
- finely chopped and toasted
- chocolate, grated, for topping
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- Set out 6 (6-8 oz.) ramekins.
- In a small bowl, add 1/2 cup cream. Sprinkle gelatin over cream; let sit for 5 minutes.
- In a medium sauce, add 2 cups cream, sugar, salt, and gelatin-cream mixture. Cook, whisking often, over medium heat, about 6-8 minutes or until sugar and gelatin are completely dissolved. (Do not allow to boil.) Remove from heat. In a small bowl, stir together pumpkin, mascarpone, and pumpkin spice. Add to cream mixture. Return to heat; stir until completely dissolved.
- Ladle pumpkin mixture into the ramekins up to about 2/3 full, dividing equally among ramekins. Refrigerate 4 hours or until set.
- Before serving, in a small saucepan over medium heat, add chocolate hazelnut, remaining 1/3 cup cream, and orange zest. Cook, stirring, until chocolate has completely melted and is smooth.
- To serve, run a small knife around edge of the panna cotta. Invert each onto a dessert plate. For each serving, place panna cotta on plate; drizzle with chocolate hazelnut ganache. Top each hazelnuts and grated semi-sweet chocolate.