Pumpkin Panna Cotta With Sweet Potato Chips
Morou Ouattara, Farrah Olivia
This recipe makes 12 servings.
5 tablespoons water
2 tablespoons powdered gelatin (preferably Knox)
3 3/4 cups heavy cream
1 1/2 cups 10X sugar
1 1/2 teaspoons vanilla extract
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/8 tablespoon grated ginger
1 1/2 cups canned pumpkin purée
12 paper cups, lightly greased with vegetable oil
Pour the water in a bowl and sprinkle the gelatin over it. Place all remaining ingredients except for the pumpkin in a pot set over low heat. Stir until the sugar is dissolved, then bring to a boil. Remove from the heat and add to the gelating mixture. Cool slightly, then stir in the pumpkin purée. Strain the mixture and pour into paper cups.
For the sweet potato chips:
1 sweet potato
16 ounces vegetable oil, for frying
Confectioner's sugar, as needed
Peel the sweet potato and slice into very thin circles using a mandolin. Heat the oil in a deep fryer or large pot and deep-fry the chips until light brown. Drain on paper towels, let chips dry, and dust with powdered sugar.
Refrigerate three to four hours.