Pumpkin Spice Latte Panna Cotta
Today we’re making some homemade panna cotta that tastes just like a pumpkin spice latte – the perfect fall dessert recipe! This panna cotta has white chocolate, coffee and pumpkin spice layers and is so yummy!
- 6 tbsp water
- 4 tsp powdered gelatin
- 3 cups whipping cream
- ¾ cup granulated sugar
- 1 cup milk
- 1 tsp vanilla extract
- 50 g half a bar white chocolate, grated
- ¼ tsp vanilla extract
- 1 tsp instant coffee powder
- brown food coloring optional
- ½ cup canned pumpkin not pumpkin pie filling
- 1 tsp pumpkin pie spice
- orange food coloring optional
- 1 cup whipped cream chilled in the fridge for easier whipping
- 2 tbsp confectioner’s sugar
- 1 tsp vanilla extract
- pumpkin pie spice for sprinkling
Make the panna cotta base:
- Pour the water into a bowl and sprinkle the gelatin on top. Allow the gelatin to develop for 5 minutes.
- Pour the whipping cream and sugar into a pot and set to medium-high heat. Whisk until the sugar has fully dissolved and heat until bubbles begin to form at the edges, about 2 minutes. Remove the pan from the heat and add the gelatin. Whisk until the gelatin has fully dissolved.
- Pour the liquid through a sieve into a large bowl. The sieve will catch any pieces of undissolved gelatin. Add the milk and vanilla extract and whisk to combine.
- Divide the panna cotta between 3 bowls. To make the white chocolate layer, add the grated white chocolate and ¼ tsp vanilla extract to one bowl. To make the coffee layer, add the instant coffee powder and (optional) brown food coloring to one bowl. To make the pumpkin spice layer, add the canned pumpkin, pumpkin pie spice and (optional) orange food coloring to the remaining bowl.
Assemble the panna cotta:
- Divide the white chocolate panna cotta between 3 glasses. Place the glasses in the fridge until the panna cotta has set, about 2-3 hours.
- Gently pour the coffee panna cotta between the glasses and refrigerate for another 2-3 hours, until firm.
- Divide the pumpkin spice panna cotta between the glasses and refrigerate for another 2-3 hours.
- Place the whipping cream, confectioner’s sugar and vanilla extract in a bowl and beat with an electric mixer until stiff peaks form.
- Dollop the whipped cream onto each panna cotta and dust with some extra pumpkin pie spice. Enjoy!
Tried this recipe?Let us know how it was!
Hi everyone! My name is Cayla Gallagher and I’m the creator of pankobunny!
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