Updated: Apr 11
12 4 oz. ramekins
Fine mesh sieve
3 ½ teaspoons powdered gelatin
2 tablespoons water
2 cups heavy cream
2 cups whole milk
¾ cup sugar
¼ cup Frangelico or other hazelnut liqueur (optional)
1 15 oz. can pure pumpkin
1 teaspoon cinnamon
¼ teasoon ginger
¼ teaspoon nutmeg
2 teaspoons vanilla extract
Candied Cinnamon Walnuts, chopped (recipe to follow)
Lightly spray ramekins with cooking spray and set aside.
In a small, nonstick pan (with the heat off) pour 2 tablespoons of water.
Sprinkle gelatin over water and let bloom for 5 minutes.
Meanwhile, in a heavy-bottomed pot, add cream, milk, sugar, Frangelico, pumkin, spices, and vanilla and bring to a gentle boil.
On low heat, heat saucepan with water and gelatin until gelatin is completely dissolved. Using a rubber spatula, scrape gelatin into cream mixture. Whisk thoroughly.
Strain liquid into another container using a fine mesh sieve and and whisk.
Pour strained liquid into prepared ramekins and chill for at least 4 hours.
Turn out ramekin onto a plate and garnish with chopped candied, cinnamon walnuts and pomegranate seeds.
Candied Cinnamon Walnuts
2 tablespoons unsalted butter
½ cup sugar
1 cup walnuts
1 teaspoon cinnamon
¾ teaspoon salt
In a medium-sized skillet, add butter, sugar, and walnuts. Sprinkle with cinnamon and salt. Stir occasionally until sugar and butter are melted then pour-out coated walnuts onto a piece of foil.
Once completely cool, they can be chopped and stored in an air-tight container.
1. People have different ways of extracting the seeds from a pomegranate. Some methods seem very intricate and take unnecessary time. In my opinion, cut the pomegranate in half (keeping the stem intact), give it a good squeeze. Then, using a wooden spoon, give the skin-side a good amount of whacks. This can be a messy endeavor as seeds can go flying and the juice will stain everything in sight. My solution to this is to put the two halves in a large ziplock bag before the squeezing and whacking begins.
Even easier - buy frozen pomegranate seeds.
2. This recipe yields a creamy, pudding-like texture that has just enough gelatin to hold its shape. If you like a firmer panna-cotta just add another ½ -1 teaspoon more gelatin to the recipe.
3. Any container can be used as a ramekin. At the restaurant, we use paper, to-go soup cups. For this recipe, I used disposable tins that I found at a baking store. No need to invest in ramekins if you don’t want to.