Pumpkin Panna Cotta

Elena Butuc

Since I started going on low-carb diets, I've been cooking the panna cotta recipe, juggling with various ingredients, and it's always a success. This variant of panna cotta with pumpkin seems to me one of the most successful. Even those who are indifferent to the taste of pumpkin will appreciate it. It has color, delicious taste, wonderful and silky texture. In my opinion, it's the ideal dessert also because it's very easy to prepare.

You can cook panna cotta according to the classic recipe, combine half-half the milk with heavy cream and use the sugar or anything else you have at hand as a sweetener.

But I suggest that you venture into preparing the low-carb version. Besides the wonderful taste, you'll surely appreciate also the fact that it's a guilt-free dessert! I "spoiled" a bit the classic panna cotta recipe, as I only used heavy cream and, instead of sugar, I added a mix of sweeteners with low glycemic index - erythritol, stevia and xylitol.

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Ingredients

Metric US

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Heavy cream (32% fat)

500 ml

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Pumpkin puree

300 g

see the steps for details on how I make it at home and store it

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Sugar

150 g

I recommend using any other favorite sweetener, e.g. I use xylitol, stevia, erythritor or tagatose (to taste, they are different)

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Gelatine powder

20 g

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Vanilla Extract

1 tsp

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Cinnamon powder

0.5 tsp

you can add other spices you like - I add 1/4 teaspoon of curcumin/turmeric, for extra color and taste

Step by step

First, prepare the pumpkin puree - find all the details in the Pumpkin Recipe in the freezer, the way I steam, boil or cook it in the oven.

Measure 300g of puree, place on a plate and separate about 2 tablespoons to one side, you will see why below.

Measure 500ml of liquid heavy cream using a measuring cup.

Add the dried gelatin granules, mix well and allow it to swell for 30-60 minutes.

After this time, notice how the gelatin flakes have increased in volume.

Transfer the whipping cream composition to a saucepan and place on the stove.

Heat over medium heat and stir periodically - the gelatin flakes should dissolve completely, but be careful not to boil the mixture. It is just before boiling when the gelatin is completely dissolved.

When mixing with a spoon, see if the cream becomes liquid and smooth.

Now remove the pan from the heat, add the pumpkin puree but leave out the 2 tablespoons on the plate.

Add in the sugar/sweetener to taste, vanilla essence, cinnamon and turmeric/curcumin if you have it.

Mix well using a hand blender. Here is my favorite step - we get a very beautifully colored mixture, with smooth and silky texture.

Pour into 6-8 glasses for 6-8 servings.

Now, from the 2 tablespoons of the remaining pumpkin puree, take a teaspoon and place in the middle of each glass of panna cotta.

It will sink and will come out as a surprise filling when served. We really like it. You can skip or replace with some dense caramel, your favorite jam etc.