Pumpkin Panna Cotta

1 1/2 teaspoons unflavored gelatin
1 1/2tablespoons cold water
3 large egg yolks
3/4 cup sugar
1 1/2 cups of pureed unseasoned pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1 1/2 cups heavy whipping cream
1 1/2 teaspoons vanilla
2 cups of ground gingersnaps (reserve 6-8 whole cookies for garnish)
2 tablespoons dried cranberries

In a metal bowl sprinkle gelatin and water. Soften for a few minutes. Whisk in yolks and sugar and place over a saucepan of simmering water. Cook until digital thermometer reads 160 degrees.
Remove from pan beat until egg mixture is cool and thickened (about 5 minutes). Mixture has consistency of taffy.
Beat in pumpkin and spices. Chill covered for about an hour or until thickened.
Beat cream and vanilla until still peaks form. Fold in pumpkin. Place mixture in large pastry bag with large tip.
Line up 16 champagne glasses and add about 1 teaspoon of ginger snaps to each glass. Layer pumpkin mix alternating with ginger snaps.
Garnish with gingersnaps and dried cranberry and dollop of whip cream if you dare.
Yields 16 servings.

Note: This make ahead dessert is perfect for busy holiday entertaining and the presentation is quite exquisite too!

Lodging and Dining Friday Harbor, WA San Juan Island
Harrison House Suites and Tucker House Inn
Coho Restaurant