PUMPKIN PANNA COTTA
Time: 20 minutes, plus time to chill
!'/5	cupsmiik
1	envelope unflavored gelatin
1	cup heavy cream
1	cup pureed pumpkin, squash or sweet
	potato
V£	cup sugar
14	teaspoon ground cinnamon.
1. Put 1/2 cup of the milk in a 6-or 8-cup saucepan, and sprinkle the gelatin over it. Let sit for 5 minutes. Meanwhile, blend together the remaining milk, cream, pump­kin, sugar and cinnamon. The mixture should be perfectly smooth, so it is best to use a blender.
2. Turn the heat under the saucepan to low, and cook the milk, stirring occasionally, until the gelatin dissolves. Pour in the cream mixture, and turn the heat to medi­um. Cook, stirring occasionally, until steam rises. Turn off the heat, and ladle or pour the mixture into 6 4-ounce ramekins or other containers.
3. Chill the parina cotta until firm, and serve, with creme fraiche or whipped cream if you like.
Yield: 8 servings.