How to Make Pumpkin Panna Cotta - Escoffier
By: Helena Stallings, Culinary Arts Student When people think of the Auguste Escoffier School of Culinary Arts, many times they fail to think of the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.escoffier.edu.
Ingredients
- 1 ¼ oz (2 ¼ tsp) envelope unflavored powdered gelatin
- ¾ cup milk
- 1 ¾ cup heavy cream
- ¼ cup dark brown sugar
- 1 tsp salt
- ½ tsp ground ginger
- ½ tsp vanilla extract
- 1 tsp pumpkin spice
- ¾ cup canned pumpkin puree (no spices added)
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