Spiced Pumpkin Panna Cotta ___

Spiced Pumpkin Panna Cotta


For the Panna Cotta:

  • 2.5 cups whipping cream, plus 1/3 cream, divided
  • 1 envelope unflavored gelatin
  • 0.33 cup sugar
  • 0.13 teaspoon salt
  • 1 cup pumpkin puree
  • 4 ounces mascarpone cheese
  • 0.5 teaspoon pumpkin pie spice
  • 0.5 cup chocolate-hazelnut spread (eg., Nutella)
  • 0.25 teaspoon orange zest
  • finely chopped and toasted
  • chocolate, grated, for topping


Set out 6 (6-8 oz.) ramekins.

In a small bowl, add 1/2 cup cream. Sprinkle gelatin over cream; let sit for 5 minutes.

In a medium sauce, add 2 cups cream, sugar, salt, and gelatin-cream mixture. Cook, whisking often, over medium heat, about 6-8 minutes or until sugar and gelatin are completely dissolved. (Do not allow to boil.) Remove from heat. In a small bowl, stir together pumpkin, mascarpone, and pumpkin spice. Add to cream mixture. Return to heat; stir until completely dissolved.

Ladle pumpkin mixture into the ramekins up to about 2/3 full, dividing equally among ramekins. Refrigerate 4 hours or until set.

Before serving, in a small saucepan over medium heat, add chocolate hazelnut, remaining 1/3 cup cream, and orange zest. Cook, stirring, until chocolate has completely melted and is smooth.

To serve, run a small knife around edge of the panna cotta. Invert each onto a dessert plate. For each serving, place panna cotta on plate; drizzle with chocolate hazelnut ganache. Top each hazelnuts and grated semi-sweet chocolate.