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Deb's Pumpkin Pie Panna Cotta, a lighter take on a Holiday dessert

Looking for a classic holiday dessert without all those extra calories and excess sugar? Then allow me to introduce you to the delicisio Pumpkin Pie Panna Cotta, the recipe from one of our hosts at Respiro Retreats and chefs at our 'Healthy Tuscan Cooking Workshop'. It's simple, impressive, light and creamy. Be forewarned, you may very well have dreams of this, more than once!

  • 1½ C whole milk

  • 2 envelopes unflavored gelatin

  • 2 C whole milk

  • 1 C pureed pumpkin, squash or sweet potato

  • ½ C sugar

  • 2 tsp ground cinnamon

  • 2 tsp ground nutmeg (or pumpkin pie spice)

 

  1. Put 1½ cups of the milk in a 6- or 8-cup saucepan, and sprinkle the gelatin over it. Let sit for 5 minutes. Meanwhile, blend together the remaining milk, pumpkin, sugar and cinnamon. The mixture should be perfectly smooth, so it is best to use a blender.
  2. Turn the heat under the saucepan to low, and cook the milk, stirring occasionally, until the gelatin dissolves. Pour in the milk mixture, and turn the heat to medium. Cook, stirring occasionally, until steam rises. Turn off the heat, and ladle or pour the mixture into 8 4-ounce ramekins or other containers.

  3. Chill the panna cotta until firm (several hours or overnight) and serve, with creme fraiche or whipped cream if you like.