Brandied pumpkin panna cotta soup
Updated On: Nov 08 2013 09:21:37 AM CST
Makes 3 ½ cups - 6 servings
Panna Cotta is Italian for "cooked cream." Traditionally, it is a light custard. Here it's flavored with pumpkin and apricot brandy and served as a dessert soup for adults.
One 15-ounce can pumpkin
1 cup cream, half-and-half, or milk
½ cup milk
½ cup sugar
¼ cup apricot brandy Crème fraîche and crumbled gingersnap cookies for garnish
Purée the pumpkin, cream, milk, and sugar in a blender. Stir in the brandy.
Refrigerate in a covered container until chilled, about 3 hours, before serving. (The mixture will thicken.)
Serve garnished with swirls of crème fraîche (thinned with milk) and crumbled gingersnap cookies.
This soup will keep for up to 2 days in a covered container in the refrigerator.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
Police identify woman whose body was found in Berks
Police: Man carrying dead snake smashes window at Target
People paying respect to loved ones as car overturns in cemetery
Teen apparently flies to Maui in landing gear
Police search for woman accused of beating, stabbing man
Homeowner confronts burglar
Easter bunny train sparks brush fires in Phillipsburg area
Wreck closes Route 309 in Lehigh County
Woman 'critical' after crash with truck near Kutztown
Arrest could come soon in N.J. swastika vandalism case