Fit for ’15: Pumpkin panna cotta
El Paso Community College Chef Daniel Guerra created a fall dessert that is light and suitable to satiate sweet tooth cravings for Halloween candy.
See how it’s made on Friday, Oct. 30, during Good Morning El Paso.
PUMPKIN PANNA COTTA
Ingredients:
1 gallon almond milk
cup Splenda or sugar substitute
1 cinnamon stick
4 cloves
1 tsp. vanilla extract
2 gelatin packets, oz each
1 cup pumpkin puree
Heat milk and add sugar substitute, cinnamon, cloves, and vanilla until steam is visible.
Remove from heat and add gelatin, and mix thoroughly.
Add pumpkin puree, mix, and set in small, chilled glasses.
Allow 2 hours to set; if smaller cups are used, chill for only one hour.
Recipe yields 70 ounces — number of servings dependent on amount served in each glass.
