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Ingredient
Pumpkin Panna Cotta
Introduce
Chef :
Hiroko ListonPumpkin Panna Cotta
This dessert looks like Custard but it contains no Egg. This is based on my Panna Cotta recipe and I added smoothly pureed Cooked Pumpkin. Enjoy with your favourite syrup or sauce. Today I enjoyed it with Maple Syrup.
Ingredient
Food ration :
4 servings
2 teaspoons
Gelatine *about 8g
2-3 tablespoons
Water
1 cup
Milk
1/4 cup
Caster Sugar
1 teaspoon
Vanilla Extract OR 1 tablespoon Rum
1/2 cup
Cream
Cooking instructions
* Step 1
Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
* Step 2
Place Milk, Sugar and Vanilla (OR Rum) in a saucepan, and heat over medium heat, stirring, and bring just to the boil. Remove from heat.
* Step 3
Add soaked Gelatine, mix well until gelatine dissolves. Add Cream and smoothly pureed Pumpkin, and mix to combine. *Note: For extra smooth texture, you can strain the mixture through a sieve.
* Step 4
Pour the mixture into serving glasses or jelly moulds. Place them in the fridge and leave to set.
* Step 5
Serve with Maple Syrup, Muscovado Syrup, OR sauce of your choice.
Note: if there is a photo you can click to enlarge it
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