Pumpkin Pie Panna Cotta Parfaits
I wanted to create a fun, delicious and unique holiday alternative to pumpkin pie. Made in small mason jars, not only is this dessert rustic chic, but highly portable! Just screw the lid on and you are good to go! It is also a great dessert for all your holiday gatherings, since it is allergen friendly, as it is dairy, egg, refined sugar and gluten free. If you experiment by using agar-agar, it is also vegetarian and vegan friendly. So whip some up today and enjoy this beautiful holiday season!
Recipe ingredients:For Pumpkin Puree Layers:
1 ½ cups pumpkin puree
½ teaspoon pure vanilla extract
¼ teaspoon pumpkin pie spice
2 tablespoons 100% pure maple syrup
For Panna Cotta:
2 ½ cups Pacific Hazelnut Non-Dairy Beverage
¼ cup 100 % pure maple syrup
1 teaspoon pure vanilla extract
1/8 teaspoon cinnamon
¼ cup water
2 teaspoons unflavored gelatin
½ cup of graham crackers, crushed (I used gluten-free graham crackers)
Cooking instructions:Looks long and complicated, but once you get the layering down, that is really all there is to it! It will be totally worth it!
1) Make the pumpkin puree layer. In a medium bowl mix well the pumpkin, vanilla extract, pumpkin pie spice and 2 tablespoons maple syrup. Set aside.
2) Pour the hazelnut beverage into a small pan and heat on the lowest setting until small bubbles form on the edges of the pan.
3) In the meantime, in a small bowl pour the quarter cup of water and add the gelatin, whisking briskly until thoroughly combined. Set aside until the hazelnut beverage has started to bubble.
4) Then add maple syrup, vanilla extract and spices to the hazelnut beverage once it has started to bubble slightly.
5) Remove the hazelnut beverage mixture from the heat and add a quarter cup of it to the gelatin whisking briskly to incorporate, making sure there are no lumps.
6) Add gelatin mixture back to the pan with the rest of the hazelnut beverage mixture, whisk to combine and then set pan on the lowest heat setting, so that it doesn’t start to cool and gel.
7) Using ½ pint mason jars, place about 1/3 cup of the hazelnut beverage mixture on the bottom.
8) Put the mason jars in the freezer for about 30-40 minutes, until softly set.
9) Remove jars from freezer and let the jars come to room temperature. You want to make sure that you aren’t adding hot liquid to frozen glass, as this will cause the glass to break.
10) Then add about 2 tablespoons of the pumpkin puree and smooth over top as best you can with the spoon or your clean fingers.
11) Then add a little crumble of the graham crackers.
12) You will repeat this process until you have the following: 3 layers of hazelnut milk mixture, 2 layers of pumpkin puree and 2 layers of graham crackers. Always let the hazelnut beverage layer gel before adding the pumpkin puree, etc.
13) Place in the fridge for at least 2 hours before eating.
14) Serves 4.