Roasted Jack Be Little Pumpkins With Maple Panna Cotta Recipes

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ROASTED JACK-BE-LITTLE PUMPKINS WITH MAPLE PANNA COTTA



Roasted Jack-Be-Little Pumpkins With Maple Panna Cotta image

Provided by Amanda Hesser

Categories     dessert

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

3 cups milk
4 cinnamon sticks
1 vanilla bean, split and scraped of pulp
6 Jack-Be-Little pumpkins
1 cup heavy cream
1/2 cup dark amber maple syrup
1 1/4-ounce envelope gelatin
2 star anise
3 cloves
3 allspice berries
2 cups mixed dried fruit (such as apricots, cranberries, prunes, cherries and figs)
2 cups freshly squeezed orange juice
1 cup Armagnac

Steps:

  • Preheat oven to 375 degrees. In a small pan, combine 2 cups milk, 2 cinnamon sticks and the vanilla bean. Bring to a boil, and immediately remove from heat. Allow to steep 10 minutes. Remove and discard cinnamon sticks and vanilla bean.
  • Slice tops from pumpkins, as close to the top as possible. Remove seeds and pulp. Place pumpkin bottoms cut side up in a roasting pan, and fill each pumpkin with heated milk, about 1/4 cup per pumpkin; reserve remaining milk. Place pumpkin tops in roasting pan cut side down. Cover pan with aluminum foil, and bake until tender, about 40 minutes. Remove from oven. When cool, discard liquid.
  • In a medium pan, combine remaining milk, cream, maple syrup and gelatin. Bring almost to a boil; remove from heat, and allow to cool. Fill pumpkin shells with this mixture, cover with plastic wrap, and refrigerate at least 4 hours, or overnight.
  • Place star anise, 2 remaining cinnamon sticks, cloves and allspice on a piece of cheesecloth. Tie securely with kitchen string. In a medium-size saucepan, combine the dried fruit, wrapped spices, orange juice, Armagnac and 2 cups water. Bring to a boil over high heat, and reduce heat to low. Simmer, stirring occasionally, until fruit is tender and there are about 6 tablespoons of liquid left in the pan. Discard spices.
  • Allow pumpkins to come to room temperature before serving. Place a pumpkin in the center of each of 6 plates, with a pumpkin top leaning against it. Spoon a little fruit and juice around each pumpkin, and serve.

PUMPKIN COCONUT PANNA COTTAS



Pumpkin Coconut Panna Cottas image

Provided by Alexis Touchet

Categories     Milk/Cream     Blender     Dessert     Thanksgiving     Coconut     Pumpkin     Fall     Chill     Ramekin     Gourmet     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 10

2 1/2 teaspoons unflavored gelatin (more than 1 (1/4 ounce) packet)
1/4 cup water
1 cup heavy cream
1 3/4 cups unsweetened coconut milk (a 13.5 ounce can)
1 cup canned pure pumpkin
1/2 cup sugar
3/4 cup sweetened flaked coconut
1/2 cup mild honey, heated to liquefy if solid
Equipment:
eight (8-ounce) dessert bowls

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



Pumpkin Panna Cotta image

Cinnamon spiced creamy and smooth Pumpkin Panna Cotta, a fallish twist of an evergreen classic. I've topped it with a Homemade Caramel Sauce. Nothing but delicious!

Categories     custard, dessert

Time 4h45m

Number Of Ingredients 13

2 cups whipping cream
¾ cups milk
½ cup white sugar
3 tsp gelatine powder + 2 ½ tbsp hot water
¾ cup pumpkin puree
1 tsp ground cinnamon
Optional: ½ tsp pumpkin spice
1 cup white sugar
¼ cup water
¾ cup heavy cream, at room temperature
3 tbsp butter, at room temperature
1 tsp vanilla extract
a pinch of salt

Steps:

  • 1. Dissolve the gelatine powder in hot water and set it aside. 2. Place the rest of the ingredients in a medium pot and whisk until combined. 3. Bring the pot over medium heat. When it begins to boil, turn off the stove and add the activated gelatine. Stir to combine. Let it cool before pouring it into ramekins. 4. Grease with cooking spray or butter 6 ½ cup ramekins, or silicone muffin molds, or glasses (if you won't unmold the Panna Cotta, the greasing step is not necessary). Fill each ramekin with the Panna Cotta mixture and refrigerate for 4 hours or until completely set. 5. To make the caramel sauce: add sugar and water into a heavy bottom pot. Once the water has combined with the sugar, place it over medium heat to caramelize. It will take 10 to 15 minutes, depending on the size of the pot. During this time, you shouldn't touch or stir the caramel. If the sides begin to crystalize, it is a good trick to use a wet brush to gently toss that sugar to combine with the rest of the caramel. The color that you'll be looking for is an amber caramel, neither too light brown nor dark. Be careful that it doesn't burn. With this recipe, you'll need to be next to the pot, just staring at it as it could burn easily if you're distracted. Once you achieve this nice amber color, remove it from heat. Add the heavy cream and whisk to combine; some steam will be released due to the temperature shock, so using the cream at room temperature will minimize it. Then, add the butter and combine. Place the pot over the stove one more time, simmer until you see the caramel making some bubbles (1 to 2 minutes). Remove from heat, add vanilla extract and combine. Let the caramel chill before using. 6. Once set, serve the Panna Cotta with the homemade caramel sauce and some whipped cream on top.

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