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Savory Pumpkin Panna Cotta Recipe with Crispy Prosciutto

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A smooth, velvety pumpkin panna cotta with warm, earthy flavors complemented by the salty crispness of golden-brown prosciutto. Perfect for fall gatherings or an elegant dinner party.

Ingredients

Scale
  • 1 cup heavy cream
  • 1 cup whole milk
  • ½ cup pumpkin puree
  • 2 tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon sea salt
  • 1 tablespoon unflavored gelatin
  • 3 tablespoons cold water
  • 4–6 slices prosciutto
  • Fresh sage leaves (optional)
  • A drizzle of olive oil or balsamic glaze (optional)
  • Freshly cracked black pepper (optional)

Instructions

  1. In a small bowl, sprinkle 1 tablespoon of unflavored gelatin over 3 tablespoons of cold water. Let it sit for 5-10 minutes to bloom.
  2. In a small saucepan, combine 1 cup heavy cream and 1 cup whole milk. Warm gently over medium heat until steaming but not boiling.
  3. Whisk in ½ cup pumpkin puree, 2 tablespoons brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and 1 teaspoon sea salt until smooth.
  4. Once the gelatin has bloomed, stir it into the warm mixture until completely dissolved. This usually takes about 2-3 minutes. Make sure the heat is low to avoid overheating.
  5. Carefully pour the mixture into small ramekins or cups. Cover each with plastic wrap and refrigerate for at least 4 hours or overnight to set.
  6. Preheat your oven to 375°F (190°C). Place 4-6 slices of prosciutto on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until crispy. Alternatively, you can pan-fry the slices on medium heat for 2-3 minutes per side.
  7. Once the panna cotta has set, gently loosen the edges with a knife and invert onto a plate, or serve directly in the ramekin. Top with crispy prosciutto, fresh sage leaves, and an optional drizzle of olive oil or balsamic glaze. Add a sprinkle of freshly cracked black pepper for extra flavor.

Notes

[‘Don’t overheat the cream to avoid scalding.’, ‘Bloom the gelatin properly for smooth incorporation.’, ‘Taste the mixture before adding gelatin to adjust flavor balance.’, ‘Chill the panna cotta for at least 4 hours or overnight for the best texture.’, ‘Monitor prosciutto closely while crisping to avoid burning.’]

Nutrition

Keywords: savory panna cotta, pumpkin recipe, fall appetizer, crispy prosciutto, Thanksgiving recipe

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