Fall Pumpkin Panna Cotta With Caramel Sauce

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Made to be the perfect chilled dessert for enjoying after your meal, bring warm comforting flavors in every cold and refreshing bite

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INGREDIENTS

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For the Pumpkin Panna Cotta: – 2 cups whipping cream – ¾ cups milk – ½ cup white sugar – 3 tsp gelatine powder + 2 ½ tbsp hot water – ¾ cup pumpkin puree – 1 tsp ground cinnamon – Optional: ½ tsp pumpkin spice

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For The Caramel Sauce (yields 1 cup): – 1 cup white sugar – ¼ cup water – ¾ cup heavy cream, at room temperature – 3 tbsp butter, at room temperature – 1 tsp vanilla extract – a pinch of salt

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Dissolve the gelatin powder into the hot water and set it aside.

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Place the remaining ingredients into a medium-sized pot and whisk until combined.

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Let cool before pouring into ramekins.

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Grease the inside of ramekins or silicone muffin molds using nonstick cooking spray.

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To make the caramel sauce, add your sugar and eater to a heavy bottom pot.

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Once the water has dissolved, place it over medium heat to caramelize.

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When the mixture has become an amber-colored caramel that is neither too light nor too dark, remove it from the heat.

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Add in the heavy cream and whisk to combine.

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Add in the butter and stir to combine.

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Place the pot over the burner again and simmer until you can see the caramel making bubbles, then remove from heat again.

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Stir in the vanilla extract to combine. Let chill before using.

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Once the panna cotta has been set, serve the unmolded Panna cottas with drizzled caramel over the top and add whipped cream if desired.

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