Pumpkin Panna Cotta with Original Balsamic Pearls
Pumpkin Panna Cotta with Balsamic Pearls
Sticky Balsamic
8
20 minutes
10 minutes
American / Italian
Dessert
This pumpkin panna cotta is a silky, creamy dessert that redefines tradition. Infused with warm spices and topped with tangy balsamic pearls, it offers a delightful contrast to the sweetness, making it an elegant and make-ahead friendly treat for any occasion.
Ingredients
480ml cups heavy cream
240ml cups whole milk
200g cups pumpkin puree, (canned or fresh)
100g ½ cup sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
Pinch ground cloves
Pinch salt
2½ teaspoons powdered gelatin, (1 packet)
3 tablespoons cold water
3-4 tablespoons Sticky Balsamic Original Pearls
Whipped cream, (optional)
Candied pecans, (optional)
Fresh mint leaves, for garnish
Directions
Pour the cold water into a small bowl and sprinkle the gelatin over it. Let it sit for 5 minutes to bloom.
In a medium saucepan, combine the heavy cream, milk, pumpkin puree, sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Whisk everything together until smooth. Heat over medium heat, stirring occasionally, until it just starts to simmer. Don't let it boil.
Remove the pan from heat. Add the bloomed gelatin and whisk until it's completely dissolved. This should take about a minute. Make sure there are no gelatin lumps.
Pour the mixture through a fine-mesh strainer into a large measuring cup or bowl with a spout.
Divide the mixture evenly among 8 small glasses, ramekins, or serving cups. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
When you're ready to serve, top each panna cotta with a spoonful of Sticky Balsamic Original Pearls. Add a dollop of whipped cream, some candied pecans, and a mint leaf if desired.