Spiced Pumpkin Panna Cotta ~with amoretto whipped coffee~

Yay!!! It’s October 1st!!!!

This is what happens when it’s beginning of fall and still getting to 78 degrees during the day… a spiced pumpkin panna cotta with amoretto whipped coffee!!! Oh yeah!!!

By topping the Spiced Pumpkin Panna Cotta with the amoretto whipped coffee takes fall desserts to the next level. The textures here are smooth and airy with a bit of density in the pumpkin. The flavors are amazing with the aromatic pumpkin spice and the wonderful flavor of amoretto with the astringent coffee flavor will just make you smile!!!

What about this “whipped coffee”?

I’m not sure if you have heard of the “dalgona coffee”, (or what we call whipped coffee) but it’s what happens when you mix 1 part instant coffee, 1 part sugar, and 1 part boiling water, and whip on high speed until it whips double in size. It’s so amazing and completely worth trying to make!!

Dalgona coffee comes from the original Greek “frappe” witch was created by a man in Nescafé 1957, he made it by whipping instant coffee, sugar, and water together by hand until it becomes frothy then placed over iced. It wasn’t until this January is when this coffee started “blowing up” and my sister in law, Johanna, told me about this whipped coffee and we just had to try making it, so our bible study came along and we made this whipped coffee and fell in love with it!! It’s soooo good!!!

By adding the amoretto extract just makes the whipped coffee even better! But if your not a fan, just opt out for this. Amoretto and almond extract are very similar, the only deference is that almond extract is only almond and amoretto is both almond and cherry pits. We used almond extract but you can use either.

Makes 4 big mugs, takes a few hours to set, tastes amazing.

What’s in it?

For the spiced pumpkin panna cotta:

• 1 cup milk
• 1 tablespoon grass fed gelatin
• 1/4 cup maple syrup
• 1, 15oz can of pure pumpkin purée
• 1 tablespoon pumpkin pie spice
• 1 cup heavy whipping cream

For the amoretto whipped coffee:

• 1/2 cup instant coffee*
• 1/2 cup granulated sugar (or coconut sugar)
• 1/2 cup boiling water
• 1 teaspoon almond/amoretto extract

How to make it?

For the spiced pumpkin panna cotta:

1. Pour milk in a medium size pot and sprinkle gelatin over the milk and let set for 5 minutes. Meanwhile, place your mugs or desired glassware by placing them in bowl to hold at an angle**.
2. Mix the maple syrup, pumpkin purée, and pumpkin spice with the milk and heat until right before boiling.
3. In a electric mixer whip whipping cream until stiff peaks, gently mix in the pumpkin mix with the whipping cream, now pour into prepared mugs and let sit for 4-6 hours or overnight (witch is ideal)
4. Once your panna cotta is set, prepare the whipped coffee. For amoretto whipped coffee:
5. Pour coffee, sugar, amoretto, and water into electric mixer bowl and beat on high speed until becomes fluffy and stiff peaks, about 5-10 minutes.
6. Place whipped coffee over the top of the panna cotta and enjoy!!!

Notes: *we used common colabs cold brew concentrate, but instant coffee granules work just as well!! **place your mug at an angle like this:

Your whipped coffee should look like this.