Wednesday, November 4, 2009

Thanksgiving 101 with Dave Martin - Pumpkin Panna Cotta Recipe

Pumpkin Panna Cotta
Chef Dave Martin
Yields 12 (4 oz ramekins)


¼ cup of cold water
1 ½ Tbsp of powdered gelatin
3 cups of heavy cream
3 cups of half & half
1 ¼ cups of granulated sugar
1 each Vanilla Bean split & scraped
1 ½ cups of sour cream
1 cup canned pumpkin puree
1 tsp pumpkin pie spice
1 tsp of vanilla extract
½ Tbsp of kosher salt


Activate gelatin in cold water then heat along with cream & half and half with vanilla extract, sugar and vanilla bean and its scrapings to scald. Remove from heat and then blend in sour cream, pumpkin puree, spice and salt. Pour into ramekins and let rest in refrigerator overnight or at least 4 hours to set. Use knife to release from ramekin and set onto plate and garnish with mint sprig and dollop of whipped cream.

1 comment:

  1. Unbelievably delicious- creamy, smooth- the perfect dessert for a heavy meal. I did not remove then"flan" from the ramekin, but rather served in the container with a dollop of whipped cream. Did I say unbelievably delicious?!!!