It's true, Pumpkin Pie is number one for the Thanksgiving holiday, but sometimes it's fun to go beyond that, and find our what else you can do with pumpkin! Chef Billy with Restaurant Associates stopped by Tonia's Kitchen to share his idea for Pumpkin Pana Cotta. He says it's very easy to make and will really elevate the idea of dessert for your holiday table. He says you can use canned pumpkin to make it, and you'll find the instructions fairly simple. It's kind of like a gelatin, but a lot tastier. Give it a try!
- In a heavy saucepan, pour in the milk.
- Sprinkle the gelatin over the top of the milk.
- Let stand for 3 to 5 minutes to soften the gelatin, whisk.
- Whisk over medium heat just until the gelatin dissolves but the milk does not boil about 5 minutes. Add the cream, pumpkin, honey, sugar, pumpkin pie seasoning, and salt.
- Stir until the sugar dissolves 7 minutes and it comes to a soft boil. Watch carefully as it will boil over.
- Remove from the heat.
- Pour into 6 glasses so that they are ½ full.
- Cool slightly. Refrigerate until set, at least 6 hours.
