1 ⅓ cups pumpkin puree
1 cup coconut cream or full fat coconut milk
1 tsp vanilla
4 tsp gelatin
2 tbsp honey
3 tbsp maple syrup
1 tsp cinnamon
2 tsp ginger
½ tsp mace (or nutmeg)
¼ tsp cloves
¼ tsp salt
1
Bloom gelatin in coconut cream
Heat all ingredients except pumpkin puree in small saucepan over medium heat until just starting to simmer and gelatin is dissolved
Add pumpkin puree, and remove from heat let cool for a few minutes
Pour into single serve ramekins or into a glass tupperware and place in fridge until firmed up. (at least 4 hours)
Ingredients
1 ⅓ cups pumpkin puree
1 cup coconut cream or full fat coconut milk
1 tsp vanilla
4 tsp gelatin
2 tbsp honey
3 tbsp maple syrup
1 tsp cinnamon
2 tsp ginger
½ tsp mace (or nutmeg)
¼ tsp cloves
¼ tsp salt
Directions
1
Bloom gelatin in coconut cream
Heat all ingredients except pumpkin puree in small saucepan over medium heat until just starting to simmer and gelatin is dissolved
Add pumpkin puree, and remove from heat let cool for a few minutes
Pour into single serve ramekins or into a glass tupperware and place in fridge until firmed up. (at least 4 hours)