Pumpkin Panna Cotta on a Bed of Brownie
Ingredients
- 1 1/2 cups full fat coconut milk (can also use almond or regular)
- 3/4 cup pumpkin puree
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- pinch of salt
- 1 teaspoon agar agar powder
Preparation
Blend everything except the agar agar in your blender until smooth and completely mixed
Taste
Add spices or maple syrup to taste
Add contents of blender to a medium pot and heat over low/medium
Mix the agar agar powder with 2-3 tablespoons of hot water in a small bowl
Mix it no lumps remain
Add the agar agar mixture to the pot and whisk it in very well
Keep stirring, the pumpkin mixture should start bubbling
Turn the heat down and let it cook for another 2-3 minutes, stirring often
Remove from heat and whisk
Let it cool for a bit and then carefully add it back to the blender for another blend
Divide mixture into 4-6 molds, depending on the size and let it chill for a couple of hours or even overnight
Serve with a drizzle of dark chocolate and chopped nuts