Pumpkin Panna Cotta
Pumpkin Panna Cotta ❤️. I used @IcelandicProvisions Skyr as always because it is the creamiest yogurt + love the added protein! Skyr is an Icelandic yogurt that is thick, creamy, and higher in protein. @IcelandicProvisions Plain Skyr is just made with 2 ingredients: farm-fresh milk and Certified Heirloom Icelandic Cultures. Their multi-serve 30oz containers are perfect to keep on hand and to add into recipes.
Ingredients
- 1/4 cup Whole milk , or cream
- 2 cups Heavy cream
- 2 cups Skyr, I used Icelandic Provisions
- 3/4 cup Pumpkin puree
- 1.5 Unflavored gelatin envelopes
- 1 can Condensed milk
- 6-8 Mini pumpkins, hollowed out as much as possible and seeds reserved
- 1/2 tsp Cinnamon
- 1/4 tsp Pumpkin pie spice
Instructions
- First, add the milk in a bowl and sprinkle the gelatin. Let it sit for 10 minutes.
- Secondly, in a sauce pan, add in cream, pumpkin puree, cinnamon and pumpkin pie spice. Then, whisk until hot but never boiling.
- Strain in into the gelatin bowl, little by little and whisking it.
- Then, add in skyr and condensed milk. Whisk well.
- Pat dry the pumpkins real well.
- Then, divide it between the mini pumpkins and refrigerate for 4 hours.
- Lastly, add cane sugar, brûlée and that’s it!
Nutrition
Calories: 903kcal, Carbohydrates: 134g, Protein: 25g, Fat: 39g, Saturated Fat: 25g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 124mg, Sodium: 162mg, Potassium: 5150mg, Fiber: 8g, Sugar: 81g, Vitamin A: 121983IU, Vitamin C: 126mg, Calcium: 647mg, Iron: 12mg
Nutrition information is automatically calculated, so should only be used as an approximation.