I was searching through some of my older pumpkin posts recently and came upon a few which I had been really happy with. The problem was looking back at them and cringing at the photographs I had taken. Back then it was a point and shoot under the range hood, and the family looking at me and wondering when they'd actually get the go ahead to start eating the food.
I'm not a picture snob but I've learned so much in these past years of blogging. The photography aspect is probably my favorite part of building a post now whereas once I didn't even give it a second thought. I can look back at older posts and actually have some clue as to what went wrong or what should have been done differently. I hope I can keep learning and improving.
So I thought- Ali, what a great idea! No better place to start than with this Pumpkin caramel Panna Cotta. Thedidn't have caramel in it, but I don't think by adding it will lose me any friends, right? This is a really simple dessert to make but one which could easily sit proudly on any fancy restaurant menu. it's also a recipe that has to be made ahead of time and requires no baking!
Am I selling it to you yet? It has a good pumpkin flavor but isn't too sweet, although once you hit the caramel at the bottom, then all bets are off in the "not sweet" department!
Panna Cotta usually is left to set in molds and then turned out onto a plate for serving. Every time I've tried this, it's been fraught with problems and silent fairly quiet cuss words. So I decided to just keep them as they were and scoop all of that creamy, silky goodness out with a spoon. You could even replace the caramel with chocolate ganache or a spiced apple puree.
