How to make Saffron Spiced Pumpkin Panna Cotta with Ginger Cake | Recipe Wisdom

Ingredients

• 1 small sugar pumpkin, about 2¼ lbs, cut in half and pulp and seeds removed
• ½ cup whole milk
• ¼ cup whipping cream
• 0.33 cup pumpkin puree
• 4 tsp brown sugar
• 4 tsp granulated sugar
• 2 cloves
• ¼ tsp allspice powder
• ¼ vanilla bean, split and scraped, but pod reserved
• Pinch of saffron
• 2 gelatin leaves, softened in a little cold water
• ½ oz candied ginger, finely diced (about 1 tsp)
• 1½ cups boiling water
• ¼ cup molasses
• ¾ cup honey
• 0.33 cup corn syrup
• 1 tsp baking soda
• 1½ cups flour
• 1 Tbsp baking powder
• 1 tsp powdered ginger
• ½ tsp cinnamon
• ½ tsp salt
• ½ cup unsalted butter
• ¼ cup brown sugar
• 0.66 cup sugar
• 1 egg