PUMPKIN SPICE LATTE PANNA COTTA
12 servings
3 t UNFLAVORED GELATIN
3 T WATER
1 QUART HEAVY CREAM
2/3 C SUGAR
1 T VANILLA EXTRACT
1 T INSTANT ESPRESSO POWDER
½ C + 2 T CANNED ORGANIC PUMPKIN PIE MIX
(If you cannot find canned pumpkin pie mix, you can substitute pumpkin puree, but then you must add 1 teaspoon pumpkin pie spice)
5.25 OZ BOX OF GINGER COOKIES (I like Anna’s Ginger Thins), crushed
2 T SUGAR
3 T UNSALTED BUTTER, melted
½ C HEAVY WHIPPING CREAM
2 T POWDERED SUGAR
½ t VANILLA BEAN PASTE
12 CHOCOLATE COVERED ESPRESSO BEANS, garnish
FRESH NUTMEG, garnish
In a small bowl, sprinkle the gelatin over the water and let sit for 5 minutes.
In a large saute pan set over medium heat, add the heavy cream, sugar, vanilla extract, espresso powder, and pumpkin pie mix. Whisk lightly until the sugar dissolves and the mixture starts to steam.
Remove from heat and whisk in the softened gelatin. Strain the mixture into a bowl to ensure the mixture is smooth. Pour the panna cotta into small glass serving dishes, cover with plastic wrap and refrigerate overnight.
Place the crushed cookies, sugar and melted butter in a small bowl and stir to combine. Set aside.
In another small bowl, add the whipping cream and beat with a hand mixer until soft peaks form, add the powdered sugar and vanilla bean paste and beat until combined.
The next day remove the panna cotta from the refrigerator, top with a spoonful of the ginger cookie mixture and add a small dollop of whipped cream. Garnish with a chocolate covered espresso bean and a dusting of fresh nutmeg.
12 servings
3 t UNFLAVORED GELATIN
3 T WATER
1 QUART HEAVY CREAM
2/3 C SUGAR
1 T VANILLA EXTRACT
1 T INSTANT ESPRESSO POWDER
½ C + 2 T CANNED ORGANIC PUMPKIN PIE MIX
(If you cannot find canned pumpkin pie mix, you can substitute pumpkin puree, but then you must add 1 teaspoon pumpkin pie spice)
5.25 OZ BOX OF GINGER COOKIES (I like Anna’s Ginger Thins), crushed
2 T SUGAR
3 T UNSALTED BUTTER, melted
½ C HEAVY WHIPPING CREAM
2 T POWDERED SUGAR
½ t VANILLA BEAN PASTE
12 CHOCOLATE COVERED ESPRESSO BEANS, garnish
FRESH NUTMEG, garnish
In a small bowl, sprinkle the gelatin over the water and let sit for 5 minutes.
In a large saute pan set over medium heat, add the heavy cream, sugar, vanilla extract, espresso powder, and pumpkin pie mix. Whisk lightly until the sugar dissolves and the mixture starts to steam.
Remove from heat and whisk in the softened gelatin. Strain the mixture into a bowl to ensure the mixture is smooth. Pour the panna cotta into small glass serving dishes, cover with plastic wrap and refrigerate overnight.
Place the crushed cookies, sugar and melted butter in a small bowl and stir to combine. Set aside.
In another small bowl, add the whipping cream and beat with a hand mixer until soft peaks form, add the powdered sugar and vanilla bean paste and beat until combined.
The next day remove the panna cotta from the refrigerator, top with a spoonful of the ginger cookie mixture and add a small dollop of whipped cream. Garnish with a chocolate covered espresso bean and a dusting of fresh nutmeg.
