November 23, 2015
This is part of The B-Team's Thanksgiving for Two meal. Read all about it, and find the rest of the recipes, here.
1 packet unflavored powdered gelatin (2¼ teaspoons)
¾ cup canned pure pumpkin purée
3 tablespoons dark brown sugar
1½ tablespoons granulated sugar
1 tablespoon finely grated fresh ginger
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon fine sea salt
1¾ cups heavy cream
¾ cup whole milk
½ teaspoon vanilla extract
12 gingersnap cookies, finely crushed
1. In a small bowl, whisk together the gelatin and ¼ cup of cold water until combined. Let sit to bloom for at least 5 minutes.
2. Combine the pumpkin puree, sugars, fresh ginger, cinnamon, ground ginger, nutmeg and salt in a medium sauté pan over medium heat and cook, stirring constantly, until the sugar has melted and the mixture deepens in color and thickens slightly, about 10 minutes. Remove and let cool slightly.
3. While the pumpkin is cooking, combine the cream and milk in a small saucepan and bring to a simmer over medium heat. Remove the pan from the heat, whisk in the softened gelatin, and whisk until dissolved. Whisk in the pumpkin mixture until smooth, and then strain through a fine-mesh sieve into a bowl.
4. Lightly spray five 6-ounce ramekins with nonstick spray and divide the mixture among the ramekins. Refrigerate for 1 hour uncovered, and then cover the tops with plastic wrap once cool. Chill for at least 4 and up to 48 hours.
5. Divide the cookie crumbs over the top of each panna cotta and gently press to form a crust. Unmold the panna cotta by dipping the bottom of each ramekin in hot water for a few seconds and then running a paring knife around the edge, all the way to the bottom, to loosen it. Cover with a dessert plate and invert, give it a good downward shake, and then remove the ramekin.