Pumpkin Panna Cotta

Pumpkin panna cotta is an autumnal dessert that combines the creaminess of traditional panna cotta with the sweet and slightly spiced flavor of pumpkin. Here is an Italian version of the dessert:

Ingredients

• 500 ml of fresh cream
• 250 grams of pumpkin puree (obtained by cooking the pumpkin and blending it until smooth)
• 100 grams of sugar
• 8 grams of sheet gelatin (or agar-agar if you prefer a vegetarian version)
• 1 teaspoon of ground cinnamon
• 1 pinch of nutmeg
• 1 pinch of ground cloves
• Grated zest of half an orange (optional)

Preparation

1. Start by soaking the sheet gelatin in cold water for about 10 minutes, until it becomes soft.
2. Meanwhile, in a saucepan, mix the pumpkin puree with the cream, sugar, cinnamon, nutmeg, cloves, and grated orange zest.
3. Warm the mixture over medium heat, but do not bring it to a boil. Stir constantly to dissolve the sugar.
4. Squeeze the gelatin to remove the excess water and add it to the pot with the pumpkin and cream mixture. Mix well until the gelatin is completely dissolved.
5. Once the gelatin is completely dissolved and the mixture is homogeneous, turn off the heat.
6. Strain the mixture through a fine sieve and pour the mixture into the glasses or molds you have chosen for the panna cotta.
7. Allow to cool to room temperature for about 20 minutes, then refrigerate for at least 4 hours, or until it has set.
8. When ready to serve, you can garnish with some whipped cream, a pinch of cinnamon, or chopped dried fruit to add crunch.

Curiosity

Panna cotta, which in Italian means “cooked cream,” is a spoon dessert originating from Piedmont. Its traditional recipe is very versatile and lends itself to numerous variations, such as the addition of flavors or the combination with fruits, creams, or coulis. The pumpkin version is particularly popular during the autumn period and on holidays such as Halloween and Thanksgiving.