Panna cotta in autumn with pumpkin and pears
78 - 3 порции
Traditional Italian dessert, delicious and autumn bright. It's quick and easy, and the result is always stunning!
Ingredients for Panna cotta in autumn with pumpkin and pears
- Cream - 300 ml
- Milk - 255 ml
- Pumpkin - 180 g
- Sugar - 4 tbsp
- Gelatin - 10 g
- Pear - 2 PCs
- Butter - 2 tbsp
Step by step instruction of cooking Panna cotta in autumn with pumpkin and pears
Pumpkin cut into slices thickness of about 1 cm and bake in the oven until soft, approximately 20-30 minutes at 180 degrees. The peel I cleanse with the already baked pumpkin. Then, from pumpkin to mash. If you have prepared mashed potatoes, this step you safely passed.
Soak gelatine in milk (80 ml) and leave to swell.
In a saucepan, mix milk and cream (175 ml milk 175 ml cream), add mashed pumpkin, sugar to taste (I use 2 tbsp)
Over medium heat, stirring constantly, bring to a boil, but do NOT boil. Remove from heat, add cinnamon and nutmeg, mix well.
Add the swollen gelatin and mix well.
Pour into glasses or ramekins and put into the refrigerator for freezing.
I forgot to add cinnamon, so I had to hurry to mix it in the fridge.
Before serving dessert, recommend, remove from refrigerator 30 minutes, get...
Whisk the cream to peaks, you can optionally add a little sugar.
Decorate with whipped cream, spread on top of pear and serve immediately.
Bellissimo!... as they would say in Italy )))