For the panna cotta. Heat the cream, milk, vanilla pod and sugar in a large heavy saucepan over a medium heat, gently bring to a boil and then set to a simmer. Whisk the cream mixture regularly and continue to simmer for 10 minutes. Take off the heat and allow to cool for a few minutes.
Pour 1/3 cup almond milk into a small bowl and stir in gelatin; set aside. In a medium saucepan, stir together heavy cream, remaining almond milk, and sugar.
Place it in the fridge for 1 hour. PANNA COTTA: To make your panna cotta, soften 3 gelatine leaves in a bowl of room temperature water. Put a small saucepan on medium heat and add 500ml cooking cream. Add a drizzle of vanilla essence (1 x tablespoon) and 150g of sugar.
Instructions. For the dark chocolate pots de crème: In a large measuring cup or large bowl, add the chopped dark chocolate. Set aside. In a saucepan, add the cream, milk, and vanilla, if using, and whisk to combine. Set over medium heat and bring to a simmer. Be careful not to let the mixture boil over!
Take water in a small bowl, sprinkle gelatin over the water and let it sit for 5 mins. Now take milk in a sauce pan, sprinkle sugar on top. Bring it to a simmer. Don't let it boil. Now take if off the heat and add in the soaked gelatin and mix till combined. Now add in cream and vanilla bean paste and mix well.

Heat the pumpkin mixture: In a small pot, whisk together the whipping cream, pumpkin puree, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, allspice, and cloves until smooth. Bring this mixture to a simmer. Dissolve the bloomed gelatin: Once small bubbles start forming at the surface of the pumpkin-cream mixture, stir in the bloomed

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    • best vanilla panna cotta recipe