pumpkin ginger panna cotta

Pumpkins 3

1 package Knox gelatin **
1 cup whipping cream
½ teaspoon freshly grated ginger, or ground ginger
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup brown sugar
1 cup pumpkin puree (canned is a good choice)
1 cup buttermilk
1 teaspoon vanilla
1 recipe Brandied Whipped Cream (recipe follows)

Soften gelatin as directed on package. Heat cream with ginger, cinnamon and nutmeg over low heat until bubbles form around the edge. Add sugar, and stir until dissolved. Stir in gelatin until melted. Whisk in pumpkin puree until smooth. Add buttermilk, then vanilla. Pour into serving bowls or goblets.   Chill until set.   Garnish with a dollop of brandied whipped cream and a sprinkle of nutmeg.

Makes 6 servings.

brandied whipped cream

¾ cup heavy cream
2 tablespoons packed brown sugar
½ teaspoon freshly grated ginger
dash salt
1 teaspoon brandy
In mixing bowl, combine cream, sugar, ginger and salt. Let stand 15 minutes. Add brandy; beat to soft peaks.

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