Pumpkin Coconut Panna Cottas
Serves: 4
Vicente Kshlerin
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
53
Sourness
44
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Sprinkle gelatin over water in a very small saucepan and let stand 1 minute to soften
2
Heat over medium heat, stirring, until gelatin is dissolved, then remove from heat
3
Pulse coconut milk, cream, pumpkin, sugar, and a pinch of salt in a blender to combine, then add gelatin mixture and blend until smooth
4
Strain mixture through a fine sieve into a bowl with a spout or transfer to a 4-quart measuring cup
5
Pour mixture into bowls and chill, covered, until firm, at least 6 hours
6
Meanwhile, preheat oven to 350°F with rack in middle
7
Spread coconut on a rimmed sheet pan and stirring once or twice bake until golden, 8 to 10 minutes, and cool
8
Just before serving, sprinkle desserts with coconut and drizzle with honey
9
Sprinkle gelatin over water in a very small saucepan and let stand 1 minute to soften
10
Heat over medium heat, stirring, until gelatin is dissolved, then remove from heat
11
Pulse coconut milk, cream, pumpkin, sugar, and a pinch of salt in a blender to combine, then add gelatin mixture and blend until smooth
12
Strain mixture through a fine sieve into a bowl with a spout or transfer to a 4-quart measuring cup
13
Pour mixture into bowls and chill, covered, until firm, at least 6 hours
14
Meanwhile, preheat oven to 350°F with rack in middle
15
Spread coconut on a rimmed sheet pan and stirring once or twice bake until golden, 8 to 10 minutes, and cool
16
Just before serving, sprinkle desserts with coconut and drizzle with honey