Sugar-Free Pumpkin Panna Cotta
Ingredients
- 200 ml whipping cream
- 200 ml coconut milk
- 160 g pumpkin puree
- 70 g xylitol or erythritol
- 17 g gelatin powder
- 1 teaspoon gingerbread spice
Preparation
In a pot over medium heat, mix whipping cream, coconut milk, pumpkin puree, gingerbread spice, and sweetener. Bring to a brief boil and then remove from heat.
Dissolve gelatin powder in 6 tablespoons of cold water and let it swell for 5 minutes. Then mix it into the warm liquid, ensuring it is not too hot.
Pour the liquid into small ramekins and refrigerate for 2 hours to set.
