Paleo Pumpkin Panna Cotta With Gingersnap Crumble Recipes

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PALEO PUMPKIN COCONUT PANNA COTTA WITH CINNAMON COOKIE CRUMBLE AND CARAMEL DRIZZLE



Paleo Pumpkin Coconut Panna Cotta with Cinnamon Cookie Crumble and Caramel Drizzle image

gluten-free, grain-free, dairy-free, egg-free, paleo

Time 15m

Yield 4 large, 6 medium or 8 small servings

Number Of Ingredients 14

1 tablespoon powdered grass-fed gelatin
1 cup full fat organic coconut milk
1½ cups organic coconut cream
1cup organic pumpkin puree
¼ cup raw honey or maple syrup
2 teaspoons pumpkin pie spice*
pinch sea salt
1 teaspoon vanilla extract, powder or paste
1 box Simple Mills Ready-to-Eat Cinnamon Crunchy Cookies
dairy-free caramel sauce (optional), see recipe below
1¼ cups full-fat canned organic coconut milk
½ cup honey (I prefer a light-colored raw honey)
½ teaspoon sea salt
1½ teaspoons vanilla extract

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.

PALEO PUMPKIN PANNA COTTA WITH GINGERSNAP CRUMBLE



Paleo Pumpkin Panna Cotta with Gingersnap Crumble image

Reminiscent of a pumpkin pie, the crunchy maple-ginger crumble topping pairs beautifully with the creamy and lightly spiced pumpkin filling. It's egg, grain, dairy, nut/seed free and fits into the Autoimmune Paleo Protocol.

Provided by Lauren

Yield 4 servings

Number Of Ingredients 10

1½ cups full-fat coconut milk, recommended brand available here
½ cup pumpkin puree
3 Tbs. maple syrup or raw honey
1¾ tsp. grassfed gelatin, recommended brand available here
½ tsp. vanilla extract
¾ tsp. pumpkin pie spice or cinnamon
¼ cup plus 2 Tbs. tigernut flour, available here
3 Tbs. coconut butter, liquified, available here (not coconut oil)
Scant 1 Tbs. maple syrup
½ tsp. freshly grated ginger or ¼ tsp. ground ginger

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!

PUMPKIN PANNA COTTA



Pumpkin Panna Cotta image

When you want a pumpkin dessert, but not the heft of a pie, this light and creamy make-ahead custard will do the trick. It's surprisingly simple to prepare; just combine the ingredients in a saucepan, heat, then strain through a sieve and chill for at least 3 hours. Divine.

Provided by Jennifer Steinhauer

Categories     custards and puddings, dessert, side dish

Time 30m

Yield 5 servings

Number Of Ingredients 8

1 1/2 tablespoons unflavored powdered gelatin (about 2 2 1/2 -ounce packets)
2 1/2 cups whole milk
2 cups heavy cream
2/3 cup sugar
Pinch salt
1 15-ounce can pumpkin purée
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

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.

Nutrition Facts : @context http, Calories 632, UnsaturatedFat 13 grams, Carbohydrate 42 grams, Fat 40 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 24 grams, Sodium 207 milligrams, Sugar 38 grams

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