Ingredients

The following ingredients have 6 Servings
  • For The Panna Cotta:
  • 2 cups heavy cream
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1 packet of powdered gelatin
  • 3 tbsp cold water
  • 3/4 cup canned pumpkin puree
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp ground cloves
  • For The Caramel Sauce:
  • 1 cup granulated sugar
  • 2 tbsp cold water
  • 1 1/2 tbsp light corn syrup
  • 6 tbsp unsalted butter
  • 3/4 cup heavy cream
  • 1 tsp vanilla extract

Instruction

  • Make the sauce by combining the sugar, water and corn syrup in a heavy bottomed pan until it has boiled to a deep amber color. Do not stir.
  • Add the butter and whisk until it's all mixed through. Add the cream and vanilla and whisk again. Boil gently for a further 3-4 minutes.
  • Remove from the heat and set aside to cool. After 5-10 minutes, pour about an inch od sauce into the base of each mold you're going to use. Place them in the fridge while you make the panna cotta.
  • In a medium bowl, Add the cold water and sprinkle the gelatin on top of the water.
  • Take a large pot and place the cream and sugar into it. Stir over a medium heat until the sugar has dissolved.
  • Remove from the heat and add the spices, vanilla and pumpkin. Whisk gently until everything is incorporated.
  • Gradually pour the cream mixture into the gelatin/water and whisk to combine.
  • Take the molds from the fridge and make sure the caramel sauce has begun to set. Gently pour some of the cream mixture on top of each caramel sauce.
  • Pace the filled molds back into the fridge and let them set for at least 6 hours or overnight.
  • Bring them out of the fridge 10 minutes before serving.