Caramel Pumpkin Panna Cotta
2 tsp. gelatin
3 T. cold water
2 cups heavy whipping cream
1/2 cup sugar
3/4 cup canned pumpkin puree
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
Pinch ground cloves (optional)
1 tsp. vanilla
Sweetened whipped cream, for garnish
Crushed caramel candies or toffee bits, for garnish
Grated fresh nutmeg, for garnish
Directions:
Spoon caramel into the bottom of 6 (8 oz.) canning jars or glasses or whatever you are using to serve this in. You may need to soften the sauce to make this task easier. Be careful not to get the caramel on the sides of the dishes; if you do then wipe it off with a damp cloth. There should be about 1 inch of caramel on the bottom. Refrigerate caramel while making panna cotta.
Sprinkle gelatin over the water in a 2 cups glass measuring cup; set aside for 5 minutes to soften. Heat in the microwave on HIGH for 20 seconds to dissolve.
Place the cream and sugar in a medium saucepan and bring to a simmer. Remove pan from heat and whisk in the gelatin and let cool for 10 minutes. Whisk in the pumpkin puree, cinnamon, ginger, nutmeg, optional cloves and vanilla until well combined.
Transfer the pumpkin mixture to a 4-cup measuring cup for easy pouring. Pour over the cold caramel. Cover and refrigerate--I put the lids back on the jars or cover tightly. Refrigerate for at least 6 hours or overnight.
When ready to serve, top with sweetened whipped cream and a sprinkling of crushed caramel candies or bits or a few gratings of fresh nutmeg. Serves 6
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