Pumpkin Buttermilk Panna Cotta

Pure decadence

Yield:
8 servings
Category:
Desserts
Cuisine:
American
Prep Time:
30 min
Cooking Time:
3 hrs 0 min
Total Time:
3 hrs 30 min

INGREDIENTS:

  • 1 bottle pre-made Chocolate Caramel sauce, Stonewall Kitchen brand
  • 1 cup Pecans or Walnuts
  • 2 cups light buttermilk
  • 2 packets unflavoured Knox Gelatin (5 tsp total)
  • 2 cups 10%, 18% or heavy cream
  • between 1/3 and 2/3 cups of sugar, to taste
  • 1/4 tsp kosher salt
  • 1 15 ounce can of pumpkin puree
  • 1 tsp vanilla
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

DIRECTIONS:

  1. Spoon 2 tablespoons Chocolate Caramel Sauce into each of 8 eight glasses. Tip glasses a bit to coat up one side. Chill while preparing next step.
  2. Place 1/2 cup buttermilk in a small bowl. Sprinkle the gelatin over top and let stand 5 minutes. Combine the remaining buttermilk, the cream, sugar and salt in a medium saucepan. Heat over medium until steaming but not boiling, stirring occasionally. Whisk in the gelatin mixture until melted. Whisk in the pumpkin, vanilla, cinnamon, and nutmeg. Remove from heat; let cool for 30 minutes whisking occasionally. Carefully pour the buttermilk mixture over the sauces in the glasses .
  3. Chill at least 2 1/2 hours until the panna cotta is just set. Just before serving, warm the remainder of the chocolate sauce and spoon it over the panna cotta. Top with about 2 tablespoons of nuts per glass.

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