Banana Pumpkin Panna Cotta

Ingredients

• 3 teaspoons unflavored gelatin 
• 1/3 cup cold water 
• 3-1/2 ripe DOLE® Bananas, divided 
• 1 can (13.5 oz.) lite coconut milk 
• 1 cup pumpkin puree 
• 2 tablespoons maple syrup 
• 1/2 teaspoon pumpkin pie spice 
• 3 cups assorted DOLE Strawberries, Blackberries and Raspberries

Directions

1. Sprinkle gelatin over water, in small bowl and set aside for 5 minutes to soften.
2. Break 3 bananas into several pieces and combine with coconut milk in food processor or blender. Cover; blend until smooth. Add pumpkin puree, maple syrup and pumpkin pie spice and combine. Transfer mixture to a saucepan and heat, but do not boil.
3. Stir 1/2 cup hot banana mixture into gelatin, until completely dissolves. Pour mixture into saucepan and whisk until thoroughly blended.
4. Divide banana mixture evenly between 8 serving glasses (about 1/2 cup). Refrigerate for 4 hours or overnight.
5. Serve with assorted berries and remaining banana slices.

Tip for unmolding: If you choose to unmold the panna cotta, lightly spray 6-ounce ramekins or cups with cooking spray. Gently wipe the spray around the inside of the ramekin. Fill the cups with approximately 1/2 cup banana pumpkin mixture and refrigerate overnight. The longer you refrigerate panna cottas, the firmer they become!

To unmold, run the tip of the knife between the side of the cup and panna cotta.  Flip the cup over and let the panna cotta slip onto the serving plate.  Garnish with berries before serving.