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.
- 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
- 4 Tbsp sugar or 2 Tbsp Maple syrup
- ½ cup mixed roasted nuts
- pinch of salt
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.
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.