Recipe for Pumpkin Panna Cotta and Salted Caramel
Quick and easy panna cotta that enhanced with Mix nuts and salted caramel syrup for a traditional flavor yet enticing sweet treat. Try it this season chilled.
Servings 0
Ingredients
- 1 cup pumpkin puree
- 1 cup coconut cream
- 1 tsp pumpkin spice or mix of nutmeg and cinnamon
- ⅔ tsp carrageenan
- 2 tsp sugar optional
Salted Caramel
- 4 Tbsp sugar or 2 Tbsp Maple syrup
- ½ cup mixed roasted nuts
- pinch of salt
Instructions
- Mix carrageenan with sugar to prevent clump.
- In a saucepan over medium/low heat, add coconut milk and pumpkin, mix well.
- When heated, add pumpkin spice and mix well.
- While stirring, pour in the sugar/carrageenan mixture.
- Pour into mold/cavities.
- Let sit and cool at room temperature before chilling in the fridge for at least 2 hours.
- Sprinkle with salted caramel and nuts. Serve cold.
Salted Caramel
- In a small skillet or saucepan over low/simmering heat, add sugar.
- Stir to help all the granulates melt evenly.
- Throw in some nuts and pinch of salt.
- Remove from heat and Drizzle on top of panna cotta.
- If caramel is too thick when cool, add some water and heat it up to loosen.
