Pumpkin Panna Cotta with Ginger Cream

Panna Cottas are so simple to make and not overly sweet, which is exactly what everyone wants after a heavy meal. I loved the idea of a pumpkin one, but it's quite mild so I added another layer of flavor with a ginger cream. Perfect for fall, but I also pictured it as a Christmas dessert. Simplicity itself. I kind of liked the way the spices in the pumpkin panna cotta stuck to the side of the glass so it showed up speckled once I poured in the ginger cream. But you could use a Q-Tip to clean it up a bit before you pour in the ginger cream if you're a perfectionist.

Pumpkin Panna Cotta with Ginger Cream

Ingredients for the panna cotta:
1 1/2 cups milk
1 envelope unflavored gelatin
1 cup heavy cream
1 cup pureed pumpkin
1/2 cup sugar
1/4 teaspoon ground cinnamon
dash nutmeg

Method for the panna cotta:
Put 1/2 cup of the milk in a saucepan, and sprinkle the gelatin over it. Let sit for 5 minutes. Meanwhile, blend together the remaining milk, cream, pumpkin, sugar and cinnamon. The mixture should be perfectly smooth, so it is best to use a blender or hand beaters.

Turn the heat to low, and cook the milk, stirring occasionally, until the gelatin dissolves. Pour in the cream mixture, and turn the heat to medium. Cook, stirring occasionally, until steam rises. Turn off the heat, and ladle or pour the mixture into 6 4-ounce ramekins or other containers.

Chill the panna cotta until firm and then top with ginger cream. (Recipe follows) Chill until firm.
Makes about 8 servings.

Ginger Cream

Ingredients:
3-4 tablespoons grated fresh ginger
1/2 cup sugar
1 1/2 cups well chilled heavy cream
1 envelope unflavored gelatin
2 tablespoons water

Method:
Mix the ginger, sugar and a pinch of salt. Tranfer to a bowl and add cream. Sprinkle gelatin over the cool water for 1 minute until softened. Heat to melt. Whisk in 1 tablespoon of the ginger mixture at a time until the gelatin is cool. Then whisk in remaining ginger mixture. Pour through a fine sieve. Chill over ice cubes and then pour on top of the pumpkin panna cotta.