Kabocha Pumpkin Panna Cotta Recipe
Vanilla Nutmeg Spiced Whipped Cream | Candied Macadamia Nut & Florentine Crumble
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Ingredients
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Panna Cotta
Method
Panna Cotta Preparation
- 1
Bloom the Gelatin
In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it sit for about 5-10 minutes until it blooms.
- 2
Heat the Cream Mixture
In a saucepan, combine heavy cream, whole milk, granulated sugar, vanilla extract, ground nutmeg, and a pinch of salt. Heat over medium heat until it just starts to simmer.
- 3
Combine and Stir
Remove the saucepan from the heat. Add the bloomed gelatin and kabocha pumpkin puree, stirring until well combined and the gelatin is fully dissolved.
- 4
Pour and Chill
Pour the mixture into serving cups or molds. Refrigerate for at least 4 hours or until set.
