Pumpkin Panna Cotta With Pomegranate Sauce

2 cups heavy cream
1 cup pumpkin puree
½ cup sugar
2 tsp. pumpkin pie spice
1 tsp. vanilla extract
1 T. unflavored gelatin (Knox)
½ cup milk
1 cup sour cream
zest of 1 orange
vegetable spray

In a medium saucepan, heat cream, pumpkin puree, sugar, spices, and vanilla extract until just warmed through and starts to simmer. Remove from heat. In a small bowl, combine the gelatin and milk. Allow gelatin to soften for 3-4 minutes. Add to cream mixture along with sour cream and orange zest. Whisk to combine well. Pour into a 4-cup mold or six 6-oz. molds which have been prepared with vegetable spray. Refrigerate for at least 4 hours. Can be made a day ahead. Just before serving, unmold onto a decorative serving platter and top with POMEGRANATE SAUCE. Serves 6-8.


½ cup currant or apple jelly

1 pomegranate, seeded

zest of 1 orange

Heat jelly in small sauce pan just until it begins to simmer. Remove from heat, stir in pomegranate seeds and orange zest. Cool to room temperature. Spoon over panna cotta just before serving.

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