Prep Time: 15min • Cook Time: 2-3 hours • Total Time: 2.25-3.25 hours
Makes 4 individual ramekins
- Vegetable oil of your choice
- 2 c. New Barn Organics Barista almond milk
- 1/4 cup granulated sugar
- 1/3 c. pumpkin puree
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1 Tbsp agar powder
- Pomegranate arils* (for garnish)
*NOTE: For instructions on how to remove these from the pomegranate fruit, watch this helpful video.
In a large pot, on medium heat, combine the almond milk, sugar, pumpkin puree. Whisk until well blended (approximately 2-3 minutes).
Bring the pot to a simmer and add the spices, stirring gently.
Add the agar powder and stir for 1-2 minutes, or until the powder has fully dissolved.
Remove pot from heat and carefully pour contents into 4 ramekins, thoroughly coating the interior of each with vegetable oil beforehand (so the batter doesn't stick when you remove each cooked panna cotta from its mold).
Place the ramekins in the refrigerator to cool until firm, at least 3–4 hours but preferably overnight.
Place a small plate over each ramekin and turn the ramekin over to remove the panna cotta. If it doesn't release easily, run a sharp knife along the sides of the ramekin before turning upside down.
Sprinkle with pomegranate arils and enjoy!