Ingredients
Units
Scale
for the panna cotta:
- 1/2 cup oat milk
- 1 envelope (2 1/2 teaspoons) unflavored gelatin powder
- 1 1/2 cups heavy cream
- 3/4 cup pumpkin puree
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/8 teaspoon cardamom
- 1 pinch ground cloves
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla paste
for topping:
- 1/2 cup heavy cream, chilled
- 1 tablespoon maple syrup
- Caramel sauce, as desired
Instructions
- Pour the oat milk into a small bowl or pitcher, then sprinkle the gelatin powder over the surface of the liquid. Let sit for about 10 minutes while you work on the next steps.
- Whisk 1 ½ cups of the heavy cream along with the pumpkin puree, brown sugar, salt, and all of the dry spices in a medium saucepan.
- Heat over medium-low heat for 3-5 minutes, stirring often, until the sugar is dissolved and the mixture is gently steaming.
- Stir your gelatin mixture and check its consistency. At this point it should be bloomed, meaning the gelatin particles have absorbed some of the liquid and started thickening!
- Stir your bloomed gelatin into the cream mixture over medium-low heat, then remove it from the heat and stir in the vanilla paste. For the silkiest texture, use an immersion blender on low speed to blend the mixture now. Make sure to do this gently, with the blender head fully submerged so that air bubbles are kept to a minimum.
- Pour the mixture into six 1-cup ramekins or dessert cups. You can see I didn’t have 6 of the exact same cups, and that’s totally fine! Use whatever you have, or for an extra fun twist, use 6 entirely different cups! Ramekins, small bowls, tea cups – they will all create a slightly different shape. Cover your panna cottas tightly with plastic wrap, then refrigerate at least 6 hours, or ideally overnight.
- Unmold your panna cottas by running a very thin paring knife around the outer edge of each panna cotta, then placing them in a wide dish of very hot water for about 30 seconds. Dry each ramekin off, then place a serving plate over the top of each panna cotta, invert so that the plate is on the counter and the ramekin is pointing up, and carefully lift the ramekin away.
- Whip the remaining ½ cup of heavy cream with the maple syrup, then add a dollop to the top of each panna cotta. Drizzle with caramel sauce, crumbled cookies, or a pinch of nutmeg if you like!
- Prep Time: 10 minutes
- Chilling Time: 6 hours
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 panna cotta
- Calories: 225
- Sugar: 18 g
- Sodium: 135.2 mg
- Fat: 15 g
- Carbohydrates: 21.4 g
- Protein: 2.8 g
- Cholesterol: 45.2 mg