Pumpkin Panna Cotta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 2 hrs 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 80 g puree (pumpkin puree), e.., from Hokkaido
- 2 ½ sheets gelatine, white
- 50 g chocolate, white
- 100 ml cream
- 0.5 ½ lemon (s), the juice and zest it
- 0.5 ½ vanilla pod (s), the pulp it
- 3 mint leaves
- 1 tablespoon pumpkin seeds
- 1 tablespoon sugar, brown
- Oil for the aluminum foil
Print Recipe
Pin Recipe Instructions
- First, the gelatine is soaked in water according to the instructions on the packet.
- Roughly chop the chocolate. Finely chop the mint leaves.
- Heat the cream and dissolve the chocolate in it until it has melted. Add the pumpkin puree, lemon zest and juice as well as vanilla pulp and finely chopped mint leaves and stir everything together. Squeeze out the gelatine, add to the pumpkin cream and dissolve. Pour this mixture into 2 glasses or other forms and refrigerate.
- Now prepare the pumpkin brittle. To do this, melt the sugar in a small saucepan and add the pumpkin seeds. Mix everything together and let it caramelize slightly. Put the mixture on a lightly oiled aluminum foil and let it cool down. After cooling, the mass can be broken into small pieces.
- The overturned dessert z. Serve with cream and the pumpkin brittle or, if you still have some pumpkin puree left, use this z. Mix with apple or orange juice and serve as a sauce.
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