Salted Caramel Pumpkin Pecan Panna Cotta

December 20, 2020

Salted Caramel Pumpkin Pecan Panna Cotta

Ingredients:

For the Panna Cotta:

* 2cups Heavy Cream

* 1/4cup Granulated Sugar

* 1tsp Vanilla Extract

* 1pkt Powdered Gelatin

* 3tbsp Cold Water

* 3/4cup Canned Pumpkin Puree

* 1tsp Cinnamon Powder

* 1tsp Pumpkin Pie Spice

* 1/4tsp Ground Cloves

For the Caramel Sauce:

* 1cup Granulated Sugar

* 2tbsp Cold Water

* 1 + 1/2tbsp Light Corn Syrup

* 6tbsp Unsalted Butter

* 3/4cup Heavy Cream

* 1tsp Vanilla Extract

* 6tsp Sea Salt Flakes

* Chopped Pecans divided into 1/2cup and a 1/4cup

Directions:

1. Combine the sugar, water and corn syrup for the sauce, in a heavy bottomed pan, until it turns to a deep amber color. Do not stir.

2. Add the butter, and whisk until its mixed through. Add the cream and vanilla and whisk again. Boil for an additional 3-4 minutes.

3. Remove from the heat, add the sea salt flakes and set aside to cool. Add in the 1/2cup of chopped pecans and stir well to combine and coat. After it is semi cooled (10 minutes), pour a little into each glass/dish you will be using for the panna cotta. Leave the glasses in the fridge to cool/set while you make the panna cotta mixture.

4. Using a bowl, add the cold water, and sprinkle the gelatin powder in it. Set aside.

5. Place the cream and sugar in a large pot, over medium heat, and stir until the sugar dissolves. Remove from the heat, and add the spices, vanilla and pumpkin. Whisk gently until everything is mixed.

6. Pour the cream mixture gradually into the gelatin mixture, whisking gently until well combined.

7. Take the glass dishes out of the refrigerator, and ensure the caramel mixture has started to set. Gently pour the pumpkin panna cotta mixture into each glass. Leave in refrigerator to set. A minimum of 6 hours to overnight.

8. When ready to serve, add a little of the chopped pecans (1/4cup set aside), to the top of each glass. Enjoy!!