Paleo Pumpkin Coconut Panna Cotta With Cinnamon Cookie Crumble And Caramel Drizzle Food

PUMPKIN COCONUT PANNA COTTAS

Steps:

• Sprinkle gelatin over water in a very small saucepan and let stand 1 minute to soften. Heat over medium heat, stirring, until gelatin is dissolved, then remove from heat.
• Pulse coconut milk, cream, pumpkin, sugar, and a pinch of salt in a blender to combine, then add gelatin mixture and blend until smooth. Strain mixture through a fine sieve into a bowl with a spout or transfer to a 4-quart measuring cup.
• Pour mixture into bowls and chill, covered, until firm, at least 6 hours.
• Meanwhile, preheat oven to 350°F with rack in middle. Spread coconut on a rimmed sheet pan and stirring once or twice bake until golden, 8 to 10 minutes, and cool.
• Just before serving, sprinkle desserts with coconut and drizzle with honey.

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.

PALEO PUMPKIN PANNA COTTA WITH GINGERSNAP CRUMBLE

Steps:

• For the panna cotta Whisk together the coconut milk and the gelatin in a saucepan, off the heat. Let sit 5 minutes. Then heat, while whisking, until steaming and the gelatin is dissolved. Whisk in the remaining ingredients.
• Pour into 4 small ramekins and chill until set, at least 5 hours.
• For the crumble Preheat the oven to 350 and line a baking sheet with parchment paper.
• To liquify the coconut butter, which may be solid at room temperature, set in in a saucepan with hot water to come halfway up the sides of the jar. Heat until softened, then stir until liquid. Combine all the crumble ingredients - this works best with a handheld mixer.
• When mixed, it turns into crumble-sized clumps. You can press and pinch small clumps together to make crumble-sized pieces. Bake for about 7 minutes, stirring halfway through, until fragrant and lightly browned. Cool completely.
• Top the panna cotta with the crumble and enjoy!

COCONUT PANNA COTTA WITH PINEAPPLE SALSA

Steps:

• Pour the coconut milk and milk into a saucepan, then add the sugar. Split the vanilla pod in half and scrape out the seeds, then add to the pan with the empty pod. Bring to the boil, then remove from the heat and leave to infuse for 5 mins.
• Spoon 200ml of the hot mixture into a small bowl. Shake over the gelatine and whisk into the mixture until dissolved. If you have difficulty dissolving the gelatine, return the mixture to a gentle heat for 1-2 mins. See know-how below).Stir into the rest of the coconut mixture, discarding the vanilla pod. Pour into 6 x 200ml metal dariole moulds and place in the fridge for at least 2 hrs until firm with a slight wobble. Can be made up to 2 days ahead.
• For the salsa, tip the sugar and ginger slices into a small saucepan and pour over 100ml water. Bring to the boil, then reduce the heat to a simmer and cook for another 5-10 mins until it turns slightly syrupy and light golden. Leave to cool, then discard the ginger slices. The syrup can be made up to 1 week in advance.
• To serve, dip each dariole mould into boiling water for a moment to loosen the panna cotta, then turn onto a serving late. Arrange the sliced pineapple beside each panna cotta and scatter with chopped chilli. Drizzle with ginger syrup to finish.

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.