Pumpkin Panna Cotta with Ginger Whipped Cream

Panna Cotta is a wonderful dessert - a silky, creamy, light and delicate confection - almost like a flan, or a mousse, this Italian creation is easy to make - and best of all you get to make it ahead! Elegance coupled with the ease of advanced preparation - tonight I am making a pumpkin version of this milk based treat.

Pumpkin Panna Cotta

• 1 1/2 cups cold milk
• 1 package unflavored gelatin
• 1 cup heavy cream
• 1/2 cup sugar
• 1 cup pumpkin puree
• 1 tsp cinnamon
• 1/4 tsp grated nutmeg
• 1 tsp vanilla extract

Sprinkle gelatin over 1/2 cup milk in a medium heavy bottom saucepan and let sit for 5 mins. Blend remaining milk, sugar, pumpkin, cream and spices in a blender until smooth. Heat gelatin milk over low heat stirring constantly until gelatin is dissolved. Add pumpkin mixture and raise heat to medium. Stir occasionally and heat until almost boiling. Remove from heat and stir in vanilla. Pour mixture into 6-8 buttered ramekins (or wine glasses) and refrigerate at least 4 hours to set, or overnight. Serve with ginger whipped cream (beat 1 cup cold heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla until soft peaks form, add 1 Tbs chopped crystallized ginger and 1/4 tsp powdered ginger), if using ramekins you can unmold the panna cotta if desired.