Pumpkin Panna Cotta with Pecan Brittle

Canola oil for oiling the ramekins
1 envelope gelatin
1/2 cup water
1 cup heavy or whipping cream plus 1/3 cup for the garnish
1/2 cup whole milk
1/2 cup sugar
1 cup sour cream
1 cup pumpkin puree (not pumpkin pie filling)
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp kosher salt

Pecan Brittle (Recipe follows)

1. Oil eight 1/2-cup ramekins with canola oil.

2. Stir the gelatin and water together in a small bowl. Let stand until the gelatin has softened, 5 to 10 minutes.

3. In a medium saucepan over medium high heat, stir together 1 cup of the cream, milk, and sugar. Stir until sugar has dissolved and bring mixture to a very gentle simmer. Add the gelatin mixture and stir until completely dissolved, a minute or less. Do not let the mixture come to a boil.

4. Remove the pan from the heat and stir in the sour cream, pumpkin puree, cinnamon, ginger, cloves, and kosher salt. Transfer to a large 4-cup measuring cup with a spout and pour into the ramekins. Place the ramekins on a baking sheet and cover them with plastic wrap. Refrigerate until set, 6 hours or overnight. (Panna cotta can be made 2 days ahead. Keep covered and refrigerated.)

5. To serve, unmold the ramekins by running a sharp knife around the inside edge of each ramekin. Fill a cake pan or pie plate with very hot water and the dip the bottom of each ramekin in the water for about 10 seconds. Invert each ramekin onto the center of a dessert plate and gently lift off the dish. If panna cotta doesn’t unmold, repeat dipping bottoms of ramekins in hot water. Whip the remaining 1/3 cup cream in a small bowl until just barely firm. Spoon a generous dollop of cream on top of each panna cotta and garnish with some pecan brittle. Serves 8

Pecan Brittle
3/4 cup sugar
6 tbsp water
1/2 tsp sea salt such as fleur de sel
1/2 cup pecans, toasted and coarsely chopped

1. Line a baking sheet with foil and grease it with canola oil. Place the sugar, water, and salt in a medium, heavy saucepan set over medium high heat. Stir just until the sugar has dissolved completely into the liquid. Cook, tipping pan gently from time to time to incorporate any sugar on the sides of the pan, until the mixture starts to caramelize and turns a rich tea brown, 4 to 6 minutes. Watch carefully.

2. Remove saucepan from heat and, using a wooden spoon, carefully stir in the pecans. Spread the mixture on the baking sheet and cool completely. Then, using a sharp large knife, break the brittle into either large or small chunks. (Brittle can be prepared 3 days ahead; store in an airtight container in the refrigerator.)

Copyright Betty Rosbottom 2014