Pumpkin Spice Panna CottaMatthewRyan

Recipes Drinks

Pumpkin Spice Panna Cotta:

Makes 4 servings(3 Cups)
8 Tbs Pumpkin Shake Mix

6 Tbs Brown Sugar

1 1/4 Cups Heavy Whipping Cream

3/4 Cup Whole Milk

1/4 tsp Vanilla extract

1 1/2 tsp Gelatin

Dash of Salt

Place Gelatin in the smallest pan/skillet
you have and add 1/4 cup of water.
Stir and let sit.
Whisk together sugar and Pumpkin Spice
Powder in a deep bowl until there are no clumps.
Add all dairy, salt, and whisked mixture
in a medium saucepan and place
on a low simmer.
Continue to stir as mixture heats.
Once mixture comes to a simmer, begins
letting off steam and has fully
hydrated/incorporated then heat the Gelatin
just slightly enough to melt it. Stir
quickly and then turn off the heat.
Saucepan temp should reach 185/190,
then turn off the heat. Let cool until
it is 170, then add the gelatin and stir
thoroughly. Let cool further until it reaches 85-95.
Add Vanilla extract and stir thoroughly.
Divide evenly between 4 Ramekins that can
hold 3/4 cup each or portion into what
you need. Batch makes apx 3 cups
Heat to 185 degrees, cool to 170 and add gelatinPour into molds once cooled to 85 degreesUse any ramekin or cocktail glass!Eat from the cup or unmold for extra presentation

Get Your Pumpkin Shake Mix For This Recipe!

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