October 28, 2010

Pumpkin Panna Cotta

Some weeks ago I've bought at least 5 different kinds of pumpkins, that are still waiting for being cooked. Somehow I just didn't want to accept the fact that it is indeed already pumpkin season. So yesterday, finally, I decided to prepare something. I thought panna cotta is not such a bad idea. First i wanted an apple panna cotta with caramlised pumpkin, but then the pumpkin ended up in the panna cotta and the apples in the caramel.

200 g pumpkin (peeled and deseeded)
2 tablespoons orange blossom honey
1 mace1 cm fresh ginger
1 piece of cinnamon or cassia
200 ml cream
1 tablespoon sugar
2 gelatine leaves
2 apples
1 tablespoon butter
100 ml white port wine
1 tablespoon sugar
+ 1 tablespoon sugar and 2 tablespoons lemon juice

Put the peeled and deseeded pumpkin into a pot together with the spices, honey and enough water to cover it and cook until soft. Remove the spices and puree, then press it through a sieve. Soak gelatine for 5 minutes in cold water. Bring cream together with sugar to the boil, add gelatine and mix well. Pour it into glasses and put it to the fridge for 3-4 hours. Before dicing the apples, set 4 thin slices aside. For the apple ragu melt butter and sautee apple for a few minutes, add sugar, caramelise and add port wine and cook for 5 minutes. Sprinkle apple slices with lemon juice and sugar and caramelise over medium heat in a frying pan. Serve panna cotta with the apple ragu and the caramelised apple slices.


Faith said...

Great seasonal flavors here! The caramelized apple is the perfect finishing touch!

Rosa's Yummy Yums said...

So good looking and sounding!



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