Name: Pumpkin Chocolate Panna Cotta
Prep time: 10 min
Total time: 10 min
Ingredients: non stick cooking spray; 3 1/2 cup Chocolate Almond Milk; 1/4 cup sugar; 1 cup unsweetened canned pumpkin puree; 2 teaspoon pumpkin spice mix; 1/2 teaspoon vanilla extract; 2 tablespoon maple syrup; 2 packs (1/4 ounce powdered gelatin I used Kolatin); 1/2 cup soymilk or other pareve milk

Pumpkin Chocolate Panna Cotta

I was inspired by Harmony to try panna cotta, but had pumpkin on the brain and ended up with another outstanding light recipe for anytime.

Pumpkin Chocolate Panna Cotta

Prep Time 10

Total Time 10

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Servings

Ingredients

non stick cooking spray
3 1/2 cup Chocolate Almond Milk
1/4 cup sugar
1 cup unsweetened canned pumpkin puree
2 teaspoon pumpkin spice mix
1/2 teaspoon vanilla extract
2 tablespoon maple syrup
2 packs 1/4 ounce powdered gelatin I used Kolatin
1/2 cup soymilk or other pareve milk

Instructions

Lightly spray ramekins, bowl or mold with cooking spray, wipe out excess with a paper towel and set aside.
Combine Chocolate Almond Milk, sugar, pumpkin purée, and pumpkin spice mix in a medium saucepan and whisk to blend over medium-high heat. Cook until mixture comes to the scalding point (small bubbles will appear around the perimeter of the pan). Remove from heat and let stand 5 minutes at room temperature. Whisk in vanilla and 2 tablespoons maple syrup.
Sprinkle gelatin in a small bowl and whisk in non dairy milk to blend. Set aside 5 minutes to soften gelatin. Add to pumpkin mixture and whisk until dissolved. Pour into prepared molds, cover and refrigerate at least 8 hours or overnight.
Serve in ramekins or unmold by running a knife around sides of molds to loosen, lace a dessert plate over the custard, then invert to unmold.
Serving suggestions:
Serve as is or with a graham cracker for crunch and/or drizzle each serving with maple syrup and sprinkle with chopped nuts or chocolate chips.