Culinary Director Rachael Perron from Kowalski’s is back to help us celebrate Thanksgiving once again, this time with a pumpkin dessert that captures the traditional flavors of the season in a more modern presentation.
This easy, elegant recipe is sure to become a go-to in years to come.
PUMPKIN PANNA COTTA
¼ oz. envelope unflavored powdered gelatin
¼ cup cold water
1 ¾ cup heavy cream
¾ cup whole milk
6 tbsp. dark brown sugar
1 tsp. kosher salt
¾ tsp. ground ginger
½ tsp. cinnamon
¼ tsp. ground nutmeg
1 tsp. vanilla extract
¾ cup canned pumpkin puree
- Kowalski’s Bourbon Maple Syrup, to taste
- chopped Kowalski’s Honey Roasted Pecans (optional), for garnish
Whisk gelatin with water and set aside. In a large saucepan over medium heat, whisk next seven ingredients (through nutmeg); cook until it almost comes to a boil. Remove from the heat and whisk in gelatin mixture, pumpkin and vanilla; strain through a fine mesh strainer into a large spouted measuring glass or pitcher. Discard solids, if any. Pour evenly into 6 (6-8 oz. each) ramekins. Refrigerate until firm, covering with plastic wrap once cool, at least four and up to 48 hours. To serve, dip the bottom of each ramekin in hot water up to the rim then run a knife around the edge; invert onto a serving plate. Serve drizzled with syrup and sprinkled with nuts.
6 oz. chilled Earl Grey tea (or another favorite iced tea)
4 oz. local gin, such as from Tattersall
2 tsp. freshly squeezed lemon juice
2 tsp. Kowalski's Minnesota Grown Honey (or more to taste), gently warmed in the microwave
- garnishes: lemon and lime wedges
Combine tea, gin, lemon juice and honey in a 2-cup spouted measuring glass; stir to combine. Pour evenly into two old fashioned glasses, over ice. Garnish each glass with a lemon and lime wedge.
750 ml bottle Sauvignon Blanc (or another dry white wine with crisp acidity)
2 oz. Kowalski's Honey
1 oz. local brandy, such as from J. Carver
1 oz. Grand Marnier or orange liqueur
1 each orange, lemon and lime, thinly sliced and seeded
1 white nectarine, pitted and thinly sliced
16 oz. cold sparkling water
- sliced oranges, lemons, limes and white nectarines, for garnish
In a 2 qt. pitcher, combine wine, honey, brandy and Grand Marnier; stir until honey is dissolved. Add fruit; chill in refrigerator until cold (about 2 hrs.). Just before serving, add sparkling water; stir gently to combine. Serve in wine glasses over ice; garnish each glass with sliced fruit.