Whispers of Autumn: Paleo Pumpkin Spice Panna Cotta with Salted Caramel Drizzle

Allergens

Nuts

Ingredients

• 1 cup full
• fat coconut milk
• 1/2 cup canned pumpkin puree
• 1/4 cup honey
• 2 tsp pumpkin spice
• 2 tsp gelatin powder
• 3 tbsp almond meal
• 1/4 tsp sea salt
• 1/4 cup walnuts, roughly chopped For Salted Caramel Drizzle:
• 1/4 cup coconut sugar
• 2 tbsp coconut cream
• 1/4 tsp sea salt

Instructions

1. In a small saucepan over medium heat, combine coconut milk, pumpkin puree, honey, and pumpkin spice. Stir until well combined and heated through.
2. In a separate bowl, sprinkle gelatin evenly across the surface of the mixture. Let sit for 5 minutes to soften.
3. Gently warm the gelatin infused coconut milk mixture over low heat, stirring constantly until the gelatin has completely dissolved. Remove from heat and let cool for a few minutes.
4. In another saucepan, toast almond meal over medium heat for 2 3 minutes or until fragrant. Stir in the salt, then add to the cooled coconut milk mixture, stirring well to combine.
5. Divide the mixture evenly among two individual serving dishes. Cover with plastic wrap and refrigerate for at least 4 hours or overnight, until set.
6. To make the salted caramel drizzle, in a small saucepan over medium heat, melt coconut sugar and coconut cream, stirring constantly until smooth. Remove from heat and stir in sea salt. Let cool slightly.
7. Once panna cotta is set, remove from the refrigerator and drizzle with salted caramel sauce. Garnish with walnuts.

Chef’s Insight

To ensure a smooth panna cotta, avoid heating the mixture beyond a gentle simmer.

Notes

Allow panna cotta to sit at room temperature for a few minutes before serving.