Pumpkin Panna Cotta with Caramel
by Editorial Staff
Pumpkin is equally well suited for both main courses and desserts. Pumpkin panna cotta with caramel turns out to be incredibly aromatic, creamy, and bright.
Servings: 4
Ingredients
For panna cotta:
- Pumpkin – 300 g
- or pumpkin puree – 200 g
- Cream, 30% fat – 360 ml
- Sugar – 100 g (or to taste)
- Gelatin – 8 g
- Ground cinnamon – 1/2 teaspoon
- Vanilla sugar – 1/2 teaspoon
- Ground nutmeg – 1/4 teaspoon
- Cold boiled water – 50 ml
For caramel:
- Cream, 33% fat – 120 ml
- Sugar – 200 g
- Butter – 60 g
- Water – 50 ml
- Vanillin (optional) – on the tip of a knife
- Salt – 1 pinch
For filing:
- Walnuts – 4 halves
- Fresh mint – a few leaves
Directions
- Make pumpkin puree. Peel the pumpkin and cut it into small pieces.
- Transfer the pumpkin to a saucepan, pour in a little water (it should cover the bottom of the saucepan), and put it on fire.
- Cook the pumpkin, covered, until tender, about 15 minutes.
- Throw the finished pumpkin on a sieve so that the excess liquid is glass, and then return to the saucepan and puree with a blender until smooth. You should get about 200 g of finished puree.
- Pour gelatin with water and set aside to swell.
- In a saucepan, combine cream, pumpkin puree, sugar, and cinnamon, nutmeg, and vanilla sugar. Place the saucepan over the heat and bring the contents to a boil.
- Remove the saucepan from heat and add the swollen gelatin.
- Stir well to dissolve the gelatin. If desired, the mixture can also be blended for greater homogeneity.
- Pour the panna cotta into glasses or bowls. Let it cool completely and refrigerate until it cools completely (at least 2-3 hours).
- Prepare caramel sauce to serve. Prepare the ingredients for the sauce.
- Combine sugar and water in a saucepan or saucepan.
- Put the pot on the fire. Stir the mixture until the sugar dissolves. Once the mixture has boiled, do not stir any more as the mixture may crystallize. You can shake the saucepan in different directions, holding it by the handles, so that the caramel is boiled evenly. Cook the caramel until nice amber color.
- While the caramel is cooking, heat the cream, but do not bring it to a boil. Once the caramel is the color you want, gently pour in the hot cream. Stir until smooth.
- Add butter and mix thoroughly again.
- Add a pinch of salt to the caramel and, if desired, vanillin. Stir. Allow the finished caramel to cool until slightly warm (it should still remain fluid). The recipe produces a lot of caramel, so if you wish, you can halve the number of ingredients or make a thicker caramel layer.
- Spread the cooled caramel over the frozen panna cotta.
- Optionally garnish the pumpkin panna cotta with caramel nuts, berries, or grated chocolate. I used nuts and mint.
Bon Appetit!
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