Thursday, November 22, 2018

Pumpkin Pie Panna Cotta

Serves: 2

  • 1½ teaspoons Further Foods gelatin
  • ½ cup unsweetened almond
  • ½ cup heavy cream (or more almond milk if diary free)
  • ½ cup pumpkin puree
  • ¼ cup Swerve confectioners’ or equivalent
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla
  • ⅛ teaspoon fine sea salt
  1. Sift the gelatin over the ½ cup unsweetened almond or cashew milk. Heat the heavy cream in a saucepan over medium heat. Whisk in the softened gelatin and almond milk mixture. Add the ¼ cup sweetener, pumpkin pie spice, vanilla, and salt. Stir until well combined.
  2. Pour the mixture evenly into 2 cups. Place in the refrigerator for 1 hour or until the custard is set. Best served at room temperature, but can be served cold. Store extras in the refrigerator, covered tightly, for up to 4 days.
  3. BUSY FAMILY TIP: Can be made 3 days ahead (with caveat—see Gelatin Tip).
Nutritional Information:
259 calories, 24g fat, 4g protein, 10g carbs, 2g fiber

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