With the arrival of the pumpkin and halloween season in autumn, a new recipe; Pumpkin Panna Cotta!
Pumpkin Panna Cotta
With the arrival of the pumpkin and halloween season in autumn, a new recipe; Pumpkin Panna Cotta!
As October approaches, Halloween comes to mind and you can find pumpkins everywhere. Pumpkin has the flavor and texture that suits many recipes, but using it is an art. The amount and method you will use is an important factor affecting its flavor. Panna Cotta is one of the excellent recipes in which you can prefer pumpkin.
Panna Cotta is a classic Italian dessert like tiramisu. Its basis is only milk, cream, sugar and gelatin (if you want to use herbs, you can use agar agar). You can add the flavors you want to this mixture and after your panna cotta thickens, you can prepare the sauce you want on it.
We share with you one of the healthiest and most delicious fruits of the winter months in its most delicious form. All you have to do is provide the ingredients you need and go to the kitchen. Follow the instructions to prepare this dessert that will make you happy and decrease the effects of cold weather.
Pumpkin Panna Cotta Ingredients
Instructions
Instead of using pumpkin puree in this recipe, we will naturally make our own pumpkin puree. For this, slice the pumpkin, add olive oil and sugar, then wrap it in aluminum foil. Bake in the oven at 180 °C/355°F for about 2 hours until soft. One of the most critical details of Pumpkin Panna Cotta is the preparation of this puree.
Add cream, milk, sugar and powdered gelatin to the pan. Cook on low heat, stirring well.
Then take the mashed pumpkin you cooked in the oven and add it to the milk-cream mixture. With the pumpkin puree you add, you will see that the consistency of the milk intensifies and its color becomes orange.
Add the Pumpkin Panna Cotta you have obtained to a glass and wait for 3 hours in the refrigerator to get the ideal consistency.
While serving if you want, you can squeeze whipped cream on it.
Ingredients
Directions
Instead of using pumpkin puree in this recipe, we will naturally make our own pumpkin puree. For this, slice the pumpkin, add olive oil and sugar, then wrap it in aluminum foil. Bake in the oven at 180 °C/355°F for about 2 hours until soft. One of the most critical details of Pumpkin Panna Cotta is the preparation of this puree.
Add cream, milk, sugar and powdered gelatin to the pan. Cook on low heat, stirring well.
Then take the mashed pumpkin you cooked in the oven and add it to the milk-cream mixture. With the pumpkin puree you add, you will see that the consistency of the milk intensifies and its color becomes orange.
Add the Pumpkin Panna Cotta you have obtained to a glass and wait for 3 hours in the refrigerator to get the ideal consistency.
While serving if you want, you can squeeze whipped cream on it.
Recipe Source: batuhanbayiir
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