Cremosissima, sweet, just delicious: pumpkin panna cotta. The perfect spoon dessert for an unusual and delicious Christmas. Why no dinner and no lunch are ever so plentiful that you can't eat dessert! Pumpkin for me is one of the queens of the autumn and winter season and, in addition to the SAVORY RECIPES, I really like to create SWEET RECIPES WITH PUMPKIN. This panna cotta is really yummy and has a really derisory amount of sugar, because the Delica pumpkin needed to prepare it is the sweetest pumpkin of all and baking, with the consequent dehydration of the pulp, further concentrates the sugars present in the pumpkin.
And if you're looking for a spoon dessert for your Christmas menus, have a look at 15 EASY AND ELEGANT SPOON CAKES FOR CHRISTMAS, surely you will find the perfect dessert for you.
As I explained to you in the article on PUMPKIN IN THE KITCHEN: PROPERTY', TYPES AND USE, every recipe has the right pumpkin. And for sweets, the varieties I suggest to you are three: Delica, Mantua and Hokkaido. All types that are now quite easily found on the market but also in supermarkets. While for soups, velvety, risottos you can safely use the common Moscata pumpkin or the Neapolitan.
Pumpkin panna cotta is very simple to prepare, like all the different panna cotta recipes. Just be careful not to overdo it with fish glue (or with the agar agar). Otherwise you will get a chewy and certainly not pleasant panna cotta in your mouth. Panna cotta must be soft, creamy. For this reason I advise you to serve it in the cups and not to draft it, because you would necessarily need more thickener. I garnished the panna cotta with a little’ of chocolate ganache, small shortbread cookies (made with the same orange shortcrust pastry as the PUMPKIN CRÈME BRULEE TART) and pistachio grains. For faster execution, I suggest you decorate the dessert with dark chocolate and flakes and pistachio grains. If you want to accompany it with ready-made cookies, choose some very buttery shortbread. Now put yourself at work. Have a good day!
PUMPKIN PANNA COTTAPrint This
- 250 ml of cream
- 60 milliliters of whole milk
- 50 grams of sugar
- 150 grams of Delica pumpkin puree (about 300 grams of raw)
- a pinch of nutmeg
- cinnamon, to taste
- a pinch of salt
- 3 grams of fish glue or 1 gram of agar agar
- for garnish:
- 100 grams of dark chocolate
- 50 ml of cream
- Pistachio, to taste
- shortcrust biscuits, to taste
Pumpkin panna cotta is very simple to prepare.
For PUMPKIN PUREE, Preheat the oven to 170 degrees static, clean the Delica pumpkin by removing the outer peel and seeds and filaments. Cut the pumpkin into pieces and put it on a baking tray lined with baking paper. Cook for 30 minutes or until the pumpkin is tender. Put the pumpkin in the mixer and blend it until you get a thick, smooth puree.
FOR PANNA COTTA, put the gelatine in cold water. Pour the cream into a small Pan, the whole milk, sugar , Add a pinch of salt, one nutmeg and one cinnamon and bring almost to a boil over low heat. Once the milk is hot, add the pumpkin puree and stir until dissolved, then strain the liquid into a dense mesh strainer.
Put the mixture back on the fire, so you can bring it back to a boil. Turn off and add the perfectly squeezed fish glue. If you use agar agar, add it to the liquid. Mix well for a few minutes, so that the thickeners melt properly.
Pour the panna cotta into the cups and let cool completely, then store in the refrigerator all night, so that the pumpkin panna cotta has time to firm.
To decorate the dessert, heat the cream and chop the dark chocolate into small pieces. When the cream is boiling, pour it over the chocolate and stir quickly. When the chocolate has melted and you have obtained a thick and glossy cream, leave to cool slightly. Then pour the chocolate over the panna cotta. Garnish crumbled shortcrust pastry biscuits with pistachio grains. Bon appétit!
THE PAIRING: Nùali People's, Moscato di Sardegna Doc passito - Italy, vintage 2018, the cellars Siddùra, a Luogosanto. This sweet wine comes from the sandy soils of Gallura closest to the sea. The grapes of the Moscato type are made to wither on the plant, losing water and concentrating sugars. Must ferments in steel tanks. On the nose, hints of sweet ripe fruit emerge, from apricot to orange, with notes of tropical fruit. The taste is intense, full-bodied but with a freshness that makes it easy to drink. A wine capable of aging for over ten years, awarded dozens of times by international wine criticism. Not to be missed with this recipe that, thanks to the dark chocolate veil, creates unique contrasts on the palate.