The perfect dessert to top off your Thanksgiving meal (and heritage turkey).
PUMPKIN PANNA COTTA
Sherry Yard, executive pastry chef, Wolfgang Puck restaurants
Yard likes to serve this dessert in part because it can be made ahead of time, simplifying the cook’s lifeon Thanksgiving Day. “I love this dessert. … It’s quick, easy, and the variations I can create are endless,” she says. “Best of all, after the stuffing, I always have room for this light version of pumpkin pie.”
1/4 ounce powdered gelatin
1/2 cup sugar
1/4 teaspoon ginger, ground powdered
1/4 teaspoon cinnamon, ground powdered
16 ounces milk
8 ounces heavy cream
8 ounces sour cream
1/3 cup maple syrup
12 ounces pumpkin puree (not the spiced kind)
1/2 teaspoon vanilla extract
1. Bloom gelatin in cold water for 1 minute. Squeeze out excess water and reserve gelatin.
2. In a heavy metal saucepan, whisk together sugar, ginger, and cinnamon.
3. Whisk in the milk, heavy cream, sour cream, and maple syrup.
4. Place over a medium flame and bring to a simmer.
5. Remove from heat and whisk in the gelatin.
6. Vigorously whisk in the pumpkin puree and vanilla extract.
Pour into prebaked shell or into martini glasses. Refrigerate four hours or overnight. Serve with gingerbread wafer cookies!