Elegant Pumpkin Panna Cotta with Raspberry Sauce Recipe

Pumpkin Panna Cotta with Raspberry Sauce

YIELD Makes 8 servings

INGREDIENTS

4 teaspoons unflavored gelatin 1/4 cup cold water 4 cups heavy cream, divided 3/4 cup light brown sugar 1 tablespoon vanilla 1 can (15 ounces) solid-pack pumpkin 1 teaspoon ground cardamom Raspberry Sauce (recipe)

PREPARATION:

1. Lightly grease 8 (6-ounce) custard cups or fluted tins. Sprinkle gelatin over cold water in small saucepan. Let soften 5 minutes; melt over low heat.
2. Bring 2 cups cream and brown sugar to a simmer in medium saucepan over medium heat. Remove from heat and whisk in gelatin mixture, remaining 2 cups cream, vanilla, pumpkin and cardamom; allow mixture to cool slightly.
3. Before gelatin mixture sets up, divide among prepared cups. Chill at least 6 hours.

This recipe appears in: Fruit Desserts NUTRITIONAL INFORMATION: Sodium 59 mg Protein 4 g Fiber 2 g Carbohydrate 38 g Cholesterol 164 mg Saturated Fat 28 g Total Fat 44 g Calories from Fat 70 % Calories 560 DIETARY EXCHANGE: Fat 8.5 Starch 205