Pumpkin Panna Cotta

Name: Pumpkin Panna Cotta
Yield: 4 servings
Cuisine: British
Ingredients: 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 cup pureed Cooked Pumpkin *smoothly pureed OR blended; 1/2 cup Cream; Maple Syrup, Muscovado Syrup, Caramel Sauce, etc

Hiroko Liston @hirokoliston

Melbourne, Australia

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.

Hiroko Liston @hirokoliston

Saved

Ingredients

4 servings

2 teaspoonsGelatine *about 8g
2-3 tablespoonsWater
1 cupMilk
1/4 cupCaster Sugar
1 teaspoonVanilla Extract OR 1 tablespoon Rum
1 cuppureed Cooked Pumpkin *smoothly pureed OR blended
1/2 cupCream
Maple Syrup, Muscovado Syrup, Caramel Sauce, etc
Muscovado Syrup

Saved

Steps

1

Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
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.
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.
4

Pour the mixture into serving glasses or jelly moulds. Place them in the fridge and leave to set.
5

Serve with Maple Syrup, Muscovado Syrup, OR sauce of your choice.

Caramel Sauce