{ Redux} Enlightened Pumpkin Panna Cotta

The recipe { Redux} Enlightened Pumpkin Panna Cottan is ready in around 15 minutes and is definitely a great gluten free option for lovers of Mediterranean food. One portion of this dish contains around 7g of protein, 4g of fat, and a total of 210 calories. For 86 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have gelatin, canned pumpkin puree, cranberry juice cocktail, and a few other ingredients on hand, you can make it. This recipe from Simple Nourished Living has 15 fans. Overall, this recipe earns a solid spoonacular score of 60%. for Pumpkin Panna Cotta, Pumpkin And Coconut Milk “panna Cotta, and Pumpkin pie panna cotta tart are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place the evaporated milk in a small saucepan and sprinkle the gelatin over the milk. Let stand 5 minutes to soften the gelatin.Add the brown sugar and cook, stirring constantly, over low heat until the mixture is completely dissolved, without letting it come to a boil.Whisk in the pumpkin, yogurt, pumpkin pie spice and vanilla until well blended and smooth.Divide the mixture evenly amoung 4 (3/4-cup) custard cups or small molds. Loosely cover with plastic wrap and chill 4 hours or up to ovenight.To make the sauce heat the jelly and juice in a small saucpan just until melted and smooth. Add more juice if necessary to achieve desired consistency. Remove from heat and cool to room temperatureTo serve cut around theedges of each panna cotta to loosen from the cup/mold. Set each cup in a shallow bowl of hot water for 10 seconds and then immediately invert each onto a plate. Spoon the sauce over and around each panna cotta and enjoy.

 

Step by step:

1. Place the evaporated milk in a small saucepan and sprinkle the gelatin over the milk.

2. Let stand 5 minutes to soften the gelatin.

3. Add the brown sugar and cook, stirring constantly, over low heat until the mixture is completely dissolved, without letting it come to a boil.

4. Whisk in the pumpkin, yogurt, pumpkin pie spice and vanilla until well blended and smooth.Divide the mixture evenly amoung 4 (3/4-cup) custard cups or small molds. Loosely cover with plastic wrap and chill 4 hours or up to ovenight.To make the sauce heat the jelly and juice in a small saucpan just until melted and smooth.

5. Add more juice if necessary to achieve desired consistency.

6. Remove from heat and cool to room temperature

7. To serve cut around theedges of each panna cotta to loosen from the cup/mold. Set each cup in a shallow bowl of hot water for 10 seconds and then immediately invert each onto a plate. Spoon the sauce over and around each panna cotta and enjoy.

Nutrition Information:

covered percent of daily need