Pumpkin Coconut Panna Cottas |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 8 |
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The subtle taste of pumpkin merges effortlessly with coconut milk in this classic Italian dessert that provides a taste of fall flavors. Ingredients:
2 1/2 teaspoons unflavored gelatin (more than 1 (1/4 ounce) packet) |
1/4 cup water |
1 cup heavy cream |
1 3/4 cups unsweetened coconut milk (a 13.5 ounce can) |
1 cup canned pure pumpkin |
1/2 cup sugar |
3/4 cup sweetened flaked coconut |
1/2 cup mild honey, heated to liquefy if solid |
Directions:
1. Sprinkle gelatin over water in a very small saucepan and let stand 1 minute to soften. Heat over medium heat, stirring, until gelatin is dissolved, then remove from heat.
2. Pulse coconut milk, cream, pumpkin, sugar, and a pinch of salt in a blender to combine, then add gelatin mixture and blend until smooth. Strain mixture through a fine sieve into a bowl with a spout or transfer to a 4-quart measuring cup.
3. Pour mixture into bowls and chill, covered, until firm, at least 6 hours.
4. Meanwhile, preheat oven to 350°F with rack in middle. Spread coconut on a rimmed sheet pan and stirring once or twice bake until golden, 8 to 10 minutes, and cool.
5. Just before serving, sprinkle desserts with coconut and drizzle with honey.
6. Cooks' Notes: Panna Cottas can be chilled up to 2 days. If you want to serve your panna cottas unmolded, use 6-oz ramekins or glasses and lightly oil them before pouring in the pumpkin mixture. To unmold, run a thin sharp knife around side of each ramekin to loosen, then dip ramekin briefly in a small bowl of very warm water, about 10 seconds. Invert panna cotta onto a plate and gently lift off ramekin.
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