Pumpkin Spice Panna Cotta Recipe
Chantilly cream , pistachio almond biscotti
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Ingredients
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Panna Cotta
Chantilly Cream
Pistachio-Almond Biscotti (makes ~12 halves)
Garnish / Finishing
Method
Panna Cotta
- 1
Bloom gelatin
Sprinkle the 2 tsp gelatin over 3 tbs cold water in a small heatproof bowl. Let stand for 5–10 minutes until gelatin absorbs the water and becomes spongy.
- 2
Heat dairy and spices
In a medium saucepan, combine 1 cup whole milk, 2 cups heavy cream, 1 tbsp granulated sugar, 2 tbsp light brown sugar, 3 tbsp pumpkin purée, 1 tsp pumpkin pie spice, 1 tsp ground cinnamon, and 1 tsp fine sea salt. Warm over medium heat, stirring frequently, until the mixture is hot and just below simmering (steam rising, small bubbles at the edge), about 6–8 minutes. Do not boil.
- 3
Dissolve gelatin
Remove the saucepan from heat. Add the bloomed gelatin and 1 tsp vanilla extract, stirring until the gelatin is fully dissolved and the mixture is smooth, about 1–2 minutes. Taste and adjust sweetness or spice if desired (add up to 1 tsp additional sugar or a pinch more pumpkin pie spice).
- 4
Strain and pour
For the smoothest panna cotta, strain the mixture through a fine-mesh sieve into a pouring jug to remove any lumps from the pumpkin. Pour into 4 (4–6 oz) ramekins or serving glasses, leaving a small gap for the Chantilly. Let cool to room temperature, about 20–30 minutes.
- 5
Chill
Cover each ramekin with plastic wrap and refrigerate until set, at least 4 hours or up to 48 hours. Panna cotta should be slightly wobbly but hold shape when chilled.
Chantilly Cream
- 6
Chill equipment
Place a mixing bowl and whisk (or beaters) in the freezer for 10 minutes to chill—this helps the cream whip faster and hold structure.
- 7
Whip cream
Pour 1 cup heavy cream into the chilled bowl. Add 2 tsp confectioners' sugar and 1 tsp vanilla extract. Whip on medium-high speed (or by hand) until soft peaks form, about 2–3 minutes. Do not overwhip; stop when peaks hold but are still glossy.
- 8
Hold
Cover and refrigerate the Chantilly if not using immediately. Use within 24 hours for best texture.
Pistachio-Almond Biscotti
- 9
Preheat and prep
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 10
Mix dry ingredients
In a bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1 tsp fine sea salt.
- 11
Combine wet ingredients
In a separate bowl, whisk 1 large egg with 3 tbsp granulated sugar and 1 tsp vanilla extract until slightly pale. Stir in 2 tbsp melted cooled unsalted butter.
- 12
Form dough
Fold the dry ingredients into the wet until a sticky dough forms. Stir in 1 oz pistachios and 1 oz slivered almonds (reserve a few whole pistachios/almonds to press on top if desired). The dough will be firm but slightly tacky; if too dry, add 1–2 tsp water.
- 13
Shape log and first bake
On the prepared baking sheet, shape the dough into a log about 8 inches long and 2 inches wide, flattening the top slightly. Brush or sprinkle a little extra sugar on top if desired. Bake in the preheated oven for 20–25 minutes, until set and lightly golden.
- 14
Slice and second bake
Remove from oven and let cool 10 minutes. Reduce oven temperature to 325°F (165°C). Using a serrated knife, slice the log diagonally into 1/2-inch to 3/4-inch thick slices. Arrange slices cut-side down on the baking sheet and bake for an additional 8–12 minutes, turning once halfway, until crisp and dry. For extra crunch, flip and bake another 2–4 minutes per side. Cool completely on a wire rack.
- 15
Store
Store biscotti in an airtight container at room temperature for up to 1 week.
Assembly & Garnish
- 16
Plate
When the panna cotta has fully set, remove ramekins from the refrigerator. Top each panna cotta with a generous spoonful of Chantilly cream (about 2 tbsp per serving).
- 17
Add biscotti
Place 1–2 biscotti halves leaning against the cream or laid on top for texture.
- 18
Finish
Sprinkle a pinch (about 1 tsp total divided) of chopped pistachios over the cream and dust with 1/4 tsp ground cinnamon. If desired, drizzle 1 tsp honey over the cream for extra sweetness. Serve chilled.
