Paleo Pumpkin Panna Cotta With Gingersnap Crumble Recipes

PUMPKIN PANNA COTTA

Steps:

• In a bowl, sprinkle the gelatin over 1 cup milk and let sit for 10 minutes.
• In a medium saucepan, heat the remaining milk, cream, sugar and salt to just before boiling. Whisk the gelatin mixture, pumpkin, cinnamon and nutmeg into the warmed cream. Remove from heat and let sit for 10 minutes, then strain through a sieve lined with cheesecloth. Do not press on the solids. Pour into 5 3/4-cup ramekins and chill for at least 3 hours.
• To serve, dip the base of a ramekin in hot water until the panna cotta is loose. Lay a plate on top and invert it. You may need to shake the ramekin to release the panna cotta.

PALEO PUMPKIN COCONUT PANNA COTTA WITH CINNAMON COOKIE CRUMBLE AND CARAMEL DRIZZLE

Steps:

• ) Sprinkle the gelatin over the coconut milk in a small bowl. Set aside.
• ) In a medium-sized heavy saucepan over medium heat, add coconut cream, pumpkin puree, honey (or maple syrup), pumpkin pie spice and sea salt. Whisk until the honey or maple syrup is dissolved.
• Heat the mixture for 8-10 minutes, but do not allow to come to a boil.
• Add the coconut milk and gelatin mixture, whisking very well, until fully combined. Again do not allow to boil.
• Remove from the heat and whisk in the vanilla.
• Pour evenly into individual serving glasses. Allow to sit on the counter slightly cool.
• Refrigerate until fully set, 6 to 8 hours or overnight.
• Serve topped with crumbled Simple Mills Ready-to-Eat Cinnamon Crunchy Cookies and a drizzle of caramel
• In a medium-sized, heavy bottom pan over medium-high heat, add the coconut milk, honey, sea salt and vanilla extract. Bring to an active simmer and then promptly reduce the heat to medium-low and allow to barely simmer untouched for about 55-60 minutes.
• The color should darken to a rich dark amber color and it should reduce by about half. Near the end, be sure to stir the caramel often, so it doesn't burn too much, a little sticking and browning is good, it enhances the rich caramel flavor.
• Once it has reduced and it's thick and luscious, remove from the pan and place in a glass bowl to cool down and thicken.

PUMPKIN PANNA COTTA

Steps:

• Arrange 6 individual serving dishes, such as ramekins or dessert glasses or cups on a rimmed baking sheet. Make room for the baking sheet in your refrigerator.
• Place the water in a shallow bowl and sprinkle the gelatin evenly over the surface. Let bloom for 5 minutes.
• Meanwhile, heat the cream and brown sugar in a medium pot over medium heat, stirring occasionally to help the sugar dissolve completely, until the cream comes to a bare simmer. Measure out 1/3 cup of the sweetened condensed milk and reserve it; whisk the remainder into the pot, along with the pumpkin pie spice and salt.
• Add the bloomed gelatin to the pot and stir until it is fully dissolved. Remove the pot from the heat and stir in the pumpkin puree, sour cream and vanilla. Transfer the mixture to a large heatproof container with a pour spout, such as a liquid measuring cup.
• Divide the mixture among the prepared serving dishes. Refrigerate until fully set, at least 4 hours and up to 2 days (if storing longer than 8 hours, cover loosely with plastic wrap). Once the panna cottas have set, divide the remaining sweetened condensed milk over the portioned panna cottas to create a thin, even layer on each. Refrigerate until ready to serve.