Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons unflavored powdered gelatin
  • 2 3/4 cups whole milk
  • 3/4 cup sugar (plus 2 tablespoons)
  • 1/4 teaspoon salt
  • 6 ounces bittersweet chocolate (chopped)
  • vegetable oil
  • 3/4 cup pumpkin seeds (salted, roasted)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 tablespoon unsalted butter

Instruction

  • Pour 1/4 cup of the milk into a small bowl.  Sprinkle the powdered gelatin over the top and let it sit for about 5 minutes. 
  • Combine the remaining 2 1/2 cups of milk with 2 tablespoons of the sugar and 1/4 teaspoon salt in a medium saucepan.  Bring to a simmer of medium high heat.  
  • Remove the pan from the heat and whisk in the gelatin mixture. 
  • In a microwave safe bowl, melt the chocolate at high power in 10 second intervals.  Gradually whisk in the hot milk mixture until creamy. 
  • Strain the panna cotta into a large measuring cup with a spout. 
  • Brush six 1/2 cup jars or ramekins lightly with oil.  Pour the panna cotta mixture into each jar.  Place on a cookie sheet and refrigerate for at least 2 hours or until panna cotta is set. 
  • To make the pumpkin brittle, line a baking sheet with a silicone mat or lightly oiled parchment paper. 
  • In a small bowl, toss the pumpkin seeds with the cinnamon and nutmeg.  
  • In a medium saucepan, combine 3/4 cup sugar with 1/3 cup of water.   Cook over high heat, swirling (don't stir) the pan gently, until it gets a medium amber color (about 6 minutes.)  
  • Remove from the heat and swirl in the butter and the pumpkin seeds.  
  • Pour into the baking sheet and spread into a thin layer.  Let cool completely - about 20 minutes.  Break into shards and store in an air tight container. 
  • To serve, run a knife around the panna cotta and invert into a plate (or just serve in the jars or ramekins) and serve with the pumpkin seed brittle.