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Add a photoPanna Cotta is an Italian dessert that has a dairy base combined with gelatin and sweetened. Basically it is a pudding and there are many varieties that add chocolate, fruit, nuts or spices. It is believed that it originated in Northern Italy where there are plenty of creameries and the thickening was the result of boiling with fish bones. Luckily we just need to dash to the store and get some unflavored gelatin. This is a variety I tried using canned pumpkin since we are on the brink of the holidays and pumpkin keeps coming to mind. I have crushed some Lazzoroni Amareti Biscuits to sprinkle on top, but any almond flavored cookies will do.
Ingredientes
- ½ cup milk
- 1 envelope unflavored gelatin
- 2 cups heavy cream
- 1 cup canned pumpkin
- 2/3 cup sugar
- ¼ teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 8 Lazzoroni Amareti biscuits
Direcciones
- Pour the milk into a saucepan and sprinkle with the gelatin. Let stand for 6-8 minutes until it is dissolved.
- Mix the remaining ingredients except for crushed biscuits in a blender until smooth.
- Heat the saucepan on low and stir the gelatin until dissolved.
- Add the cream mixture and raise the heat to medium. Stir until steam rises from the pan.
- Pour into 8 ½ cup ramekins.
- Chill about 2 hours until firm.
- Top with crushed biscuits.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 8 servings | |
| Calories 183 | |
| Calories from Fat 103 | 56% |
| Total Fat 11.68g | 15% |
| Saturated Fat 7.26g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 21mg | 1% |
| Potassium 80mg | 2% |
| Total Carbs 19.54g | 5% |
| Dietary Fiber 0.1g | 0% |
| Sugars 18.22g | 12% |
| Protein 1.26g | 2% |
