Southern Sour Cream Panna Cotta with Hot Honey and Candied Pumpkin Seeds

Spray four 6-oz ramekins lightly with cooking spray, then wipe with a paper towel leaving just a faint sheen. This ensures release without a greasy film.

In a small bowl, sprinkle the gelatin over 3 tablespoons of cold whole milk. Let stand 5 minutes until the gelatin absorbs the liquid and blooms into a spongy mass.

In a medium saucepan over medium heat, combine the heavy cream, remaining milk, honey, pumpkin puree, vanilla, cinnamon, and salt. Stir with a wooden spoon until the honey dissolves and the mixture reaches a gentle simmer around the edges, about 6-7 minutes. Do not boil.

Remove the cream mixture from heat. Add the bloomed gelatin and whisk vigorously for 1-2 minutes until the gelatin is fully dissolved and the mixture is smooth with no streaks.

In a separate bowl, scoop the sour cream. Slowly ladle about half a cup of the warm cream mixture into the sour cream, whisking constantly to temper it. Then pour the tempered sour cream back into the saucepan and stir until fully combined and silky.

Divide the panna cotta mixture evenly among the prepared ramekins. Let cool to room temperature for 15 minutes, then cover each with plastic wrap and refrigerate for a minimum of 6 hours or overnight until firmly set.

Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.

Toss the pumpkin seeds with white sugar, melted butter, cinnamon, and salt until evenly coated. Spread in a single layer on the prepared baking sheet.

Bake for 18-22 minutes, stirring once halfway, until the sugar has melted and caramelized and the seeds are golden and fragrant. Watch closely after 15 minutes to prevent burning. Let cool completely on the pan until the caramel hardens, about 20 minutes.

Combine honey, cayenne, and black pepper in a small saucepan over low heat. Stir for 2-3 minutes until the honey is warmed through and the spices bloom. Remove from heat and let steep while the panna cotta sets.

Run a thin knife around the edge of each ramekin. Place a serving plate inverted over the top, then flip with a confident, swift motion. Gently lift the ramekin — the panna cotta should release cleanly. If it sticks, tap the base gently.

Spoon the warm (or room-temperature) hot honey over each panna cotta in a generous zigzag. Scatter a handful of the hardened candied pumpkin seeds around and on top of the panna cotta. Serve immediately.