Is it fall yet?
Can we pretend it is fall yet?
Great! Time to break out the pumpkin, and ginger, and cinnamon, and all those amazing fall flavors.
Just pretend last week I did not write about Strawberry Ice Cream that was perfect for summer. It is “fall” now. Time to try out the pumpkin pie panna cottas.
Before we go on, there is something you must know about me and fall (real or pretend). I think any breakfast/treat/dessert can be turned into gingerbread or pumpkin pie flavor. Oh, and I consider “pumpkin pie” and “gingerbread” an acceptable definition of a class of flavors. You have officially been warned.
I tried to make these last year, and they turned out to be a lot harder than I expected. To keep it dairy free I used coconut milk, which gets very thick in the fridge. So, I just was not sure how much gelatin to use to get that set, but jiggly texture that I hear is supposed to be a part of panna cotta.
Confession: I had never even heard of this dessert until I was dairy free for my nursing daughter, so I think and hope this is the right texture and consistency. It seems to be what they describe when I was
seeing it described on masterchef researching it. Firm enough to cut through with a spoon, soft enough to jiggle.
Even with my issues of getting the texture spot on, the taste always really wowed me. It really does taste like pumpkin pie, just with a slight coconut flavor and much creamier. It does not have as much puree in it (for the texture) but the flavor is definitely there.
I ended up deciding on reducing the amount of gelatin you would usually see in this amount of panna cotta. Since the milk gets pretty thick it has that luxurious texture straight out of the fridge.
- 2 14oz cans full fat coconut milk
- 1 cup pumpkin, or squash, puree
- 2 teaspoons cinnamon
- ¼ teaspoon allspice
- ½ teaspoon dried, ground ginger
- ½ scant teaspoon real salt
- ¼ cup rapadura, sucanat, or blonde coconut sugar*
- ⅓ cup honey*
- 3 teaspoon gelatin
- 2 teaspoons GF vanilla
- *I have also done ¼ white sugar + maple syrup because I was out of both of these. I prefer the molasses to the maple flavor, but that is an option.
- Blend together the coconut milk, pumpkin, spices, salt, and sweeteners. Sprinkle the gelatin over the mixture and let bloom for 5 minutes.
- After blooming put the mixture in a small sauce pan and bring to a simmer over low- medium heat. Simmer, and stir, for about 3 minutes. Remove from the heat and stir in the vanilla.
- Pour into 6 wine glasses until nearly full.
- Let come to room temperature, than put it in the fridge. Refrigerate for at least 6 hours.
- Eat straight out of the fridge for the best texture. You can top with additional coconut sugar for an added molasses flavor or with coconut whipped cream.