With Thanksgiving weekend fast approaching, one of my strategies when I have a big meal to get ready is to get an easy dessert done ahead.
This helps relieve some of the stress that often accompanies a hectic gathering.
This week I’m turning to one of my all-time favourite desserts — panna cotta.
This Italian dessert means “cooked cream” and the thing I particularly love about it is there are no eggs required for thickening and no cooking needed. The dessert relies on gelatin to set the cream mixture.
In order to make this dessert Thanksgiving-worthy, I’ve used canned pumpkin and pumpkin pie spice along with the cream and sugar.
The recipe can be done a day ahead and assembly is a simple matter of unmoulding onto dessert plates and garnishing with pecans.
Be thankful for easy desserts like this one!
Editor’s note: Back by popular demand, the Londoner is reprinting a selection of Jill Wilcox’s recipes. This one was originally published Sept. 29, 2018. Enjoy!