Italian for cooked cream, this dessert is super easy to make and totally yummy. easy to flavor with purees or extracts. try this, maybe for the upcoming holiday
3 cups milk
2 envelopes gelatin
2 cups heavy cream
2 cups pureed sweet potato or pumpkin
1/2 cup light brown sugar
pinch of cinnamon and nutmeg
- Put 1 cup of the milk in a large 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.
- Heat the saucepan on low heat, 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 oiled 16 4-ounce ramekins or large loaf pan or other containers.
- Chill the panna cotta until firm, and serve, with whipped cream, perhaps with some nutmeg in it. Or a bit of rum, if you are so Ann Kleined.