Maple-Pumpkin Panna Cotta with Gingered Pears

• Gluten free
• Paleo

• Produce

  • 3/4 tsp Ginger, ground
  • 2 Pears
  • 1 cup Pumpkin puree, pure

• Canned Goods

  • 1 can Coconut milk

• Condiments

  • 1/3 cup Maple syrup

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1/8 tsp Cloves
  • 1 tsp Vanilla extract

• Drinks

  • 1 cup Apple cider

• Dairy

  • 1 tsp Coconut oil or ghee

• Desserts

  • 1 tbsp Gelatin

Found on eathealthrive.ca

Ingredients

• For the Maple-Pumpkin Panna Cotta:
• 1 c. apple cider (not to be confused with apple cider vinegar)
• 1 tbsp. gelatin
• 1 can of coconut milk (1 ¾ cups)
• 1 c. pure pumpkin puree
• ⅓ c. maple syrup
• 1 tsp. vanilla extract (if following strict AIP, eliminate or use equal amount of vanilla powder)
• ½ tsp. cinnamon
• ¼ tsp. ground ginger
• ⅛ tsp. cloves, (optional)
• For the Gingered Pears:
• 2 pears, peeled, cored and diced
• 1 teaspoon coconut oil or ghee
• 1 tablespoons maple syrup
• ½ teaspoon ground ginger

Directions

• In a medium sauce pan sprinkle the gelatin over the apple cider and allow to bloom for 5 minutes. Set the pot over medium heat and stir to completely melt/dissolve the gelatin, which takes about 2-3 minutes.
• Stir in coconut milk, pumpkin puree, maple syrup, vanilla, cinnamon, ginger and cloves. Continue to heat and stir for 3-5 minutes.
• Remove from heat and allow to cool 5 minutes.
• Pour into dessert dishes or ramekins and place in the refrigerator for 3-4 hours or overnight to set.
• For the Gingered Pears: Heat oil over medium heat in a small sauce pan. Add pears and cook until softened -- about 4-5 minutes. Stir in maple syrup and ginger, coating the pears, and cooking for a further 1 minute. Remove from the heat and allow the Gingered Pears to cook to room temperature. If not serving right away, store in the refrigerator until you are ready to spoon this mixture over each panna cotta.
• Serve the Maple-Pumpkin Panna Cotta topped with Gingered Pears and, if you fancy, whipped coconut milk.