Pumpkin Spice Panna Cotta with Caramel Sauce

Name: Pumpkin Spice Panna Cotta with Caramel Sauce
Cook time: 10 min
Yield: 8 servings
Ingredients: 10 g unsalted butter for greasing ramekins if unmolding; 7 g unflavored gelatin powder about 1 packet; 30 ml cold water for blooming gelatin; 360 ml heavy cream divided; 240 ml whole milk divided; 50 g granulated sugar divided; 180 g pumpkin puree plain, not pumpkin pie filling; 2 g ground cinnamon plus more for garnish if desired; 1 g ground ginger; 0.5 g ground nutmeg; 1 g fine salt; 25 g granulated sugar divided; 120 ml heavy cream divided; 5 ml vanilla extract optional if desired, but recommended; 120 ml caramel sauce store-bought or homemade, for serving

This dessert sets a spiced pumpkin cream base into a smooth, unmolded panna cotta or a softly spoonable cup dessert. The texture is clean and creamy, and the caramel drizzle adds a darker, buttery note against the warm pumpkin spice.

By Julienne

Pumpkin Spice Panna Cotta with Caramel Sauce

Cook time: 10 minutes

Servings: 8

Ingredients

10 g unsalted butter for greasing ramekins if unmolding
7 g unflavored gelatin powder about 1 packet
30 ml cold water for blooming gelatin
360 ml heavy cream divided
240 ml whole milk divided
50 g granulated sugar divided
180 g pumpkin puree plain, not pumpkin pie filling
2 g ground cinnamon plus more for garnish if desired
1 g ground ginger
0.5 g ground nutmeg
1 g fine salt
25 g granulated sugar divided
120 ml heavy cream divided
5 ml vanilla extract optional if desired, but recommended
120 ml caramel sauce store-bought or homemade, for serving

Instructions

If using ramekins, lightly grease them with the butter, using a thin film only. Set 8 ramekins or cups on a tray for easy transfer to the refrigerator. Ramekins are prepared and tray is ready.
In a small bowl, sprinkle the gelatin over the cold water and let it stand 5 minutes until fully bloomed and spongy. Gelatin has absorbed the water and looks thickened.
In a medium saucepan, combine 360 ml of the cream, 240 ml of the milk, 50 g of the sugar, the pumpkin puree, cinnamon, ginger, nutmeg, and salt. Warm over medium heat, whisking often, until steaming and the sugar dissolves, but do not boil. Mixture is steaming and smooth, with no visible sugar grains.
Remove the pan from the heat. Whisk in the bloomed gelatin until it fully dissolves, then whisk in the vanilla. Stir in the remaining 120 ml cream. The mixture is completely smooth and slightly thickened, with no gelatin granules visible.
Strain the mixture through a fine-mesh strainer into a bowl or large measuring jug, pressing lightly if needed. Divide evenly among the ramekins or cups. Base is smooth and evenly portioned, with no lumps remaining.
Refrigerate for at least 4 hours, or until fully set and gently trembles when nudged. Chill until serving. Panna cotta is set enough to hold its shape with a slight wobble in the center.
Just before serving, spoon 15 ml caramel sauce over each portion. If desired, finish with a small pinch of cinnamon. Caramel sits on top without sinking and the panna cotta is cold and set.