Pumpkin Coconut Panna Cottas 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.

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.

COCONUT PANNA COTTA

Steps:

• Add 1/4 cup very cold water to a bowl. Sprinkle water with gelatin. Set aside to soften 5 minutes or so.
• Meanwhile, in a medium saucepan add Coconut Milk, sugar and salt. Stirring, bring to a boil. Remove from heat.
• Stirring, add gelatin mixture to Coconut Milk. Mix until gelatin is completely dissolved. Divide coconut milk mixture among custard cups and cool. Cover with plastic wrap and refrigerate until set, 4 hours or more, preferably overnight.
• Serve right from custard cups; or unmold by running a small knife around edges and dipping cups in hot water for 20 seconds.
• Invert cups onto plate and top with chopped, or puréed mango.

PUMPKIN PANNA COTTA

Steps:

• Put 1/2 cup of the milk in a 6- or 8-cup saucepan, and sprinkle the gelatin over it. Let sit for 5 minutes. Meanwhile, blend together the remaining milk, cream, pumpkin, sugar and cinnamon. The mixture should be perfectly smooth, so it is best to use a blender.
• Turn the heat under the saucepan to low, and cook the milk, stirring occasionally, until the gelatin dissolves. Pour in the cream mixture, and turn the heat to medium. Cook, stirring occasionally, until steam rises. Turn off the heat, and ladle or pour the mixture into 6 4-ounce ramekins or other containers.
• Chill the panna cotta until firm, and serve, with creme fraiche or whipped cream if you like.