Alternative Baking / Dessert

Eighth Day of Xmas: Pumpkin Panna Cotta

Six days to Xmas, and I haven’t even started Xmas shopping. So much to do, so little time! But then again, isn’t that how we feel all the time in Singapore? If you’re stressed out planning for the holiday festivities, then you’ll want to try this really quick and easy dessert recipe. It’s best made ahead of time, which frees you up to prepare other food or mingle with guests during your Xmas dinner party.

Panna cotta is Italian for cooked cream. It is smooth, creamy, and milky because it consists mainly of milk, cream, sugar and gelatin. Since I had leftover pumpkin puree from making pumpkin cheesecake, I decided to make a pumpkin version for those looking for a pumpkin pie alternative for Xmas. If you have family who are lactose-intolerant or diabetic, you can replace the sugar with a sugar substitute or use coconut cream/milk instead of cow’s milk in this recipe.

Pumpkin Panna Cotta
Yields: 3-4 servings

1/2 cup (120ml) whole milk
1/4 cup (60g) whipping cream
1/4 cup pumpkin puree
2 tbsp brown sugar
1 tbsp sugar
4 cloves
1 slice ginger
1/4 tsp allspice powder
1 vanilla bean
2 sheets gelatin

1. Soak gelatin in cold water and let it soften.

Spot the transparent gelatin!

Spot the transparent gelatin!

2. Split vanilla bean into half lengthwise, use the back of a paring knife to scrape out the seeds from the pod. Put seeds, and pod into a small pot.

3. Add remaining ingredients into pot and bring to a simmer while stirring. Let it simmer for ~ 2 min, until it becomes a homogenous mixture.

photo 2

Most of the flavor in a vanilla bean is in the pod, so cooking together with the pod allows all that vanilla goodness to infuse into the mixture

4. Wring out softened gelatin to remove excess water. Throw out the water used for soaking and place gelatin back in bowl.

photo 3

Squeeze out excess moisture or it may affect the consistency of your dessert

5. Strain simmering mixture into the bowl with gelatin. Stir until gelatin dissolves.

photo 1

Heat from the mixture will dissolve the gelatin

6. Fill cups or moulds with mixture and chill until set.

photo 2

To fill cups neatly, use a measuring cup with a spout to avoid staining the sides and rim

7. Top with whipped cream, cinnamon powder and serve cold.

photo 3

Pumpkin panna cotta, a treat for the eight “maids-a-milking” on the eighth day of Xmas!

If you missed out on past recipes in the 12 days of Xmas recipes series…

Seventh Day of Xmas: Profiteroles
Sixth Day of Xmas: Pavlova
Fifth Day of Xmas: Cardamom Rings
Fourth Day of Xmas: Cheesy Cauliflower Gratin
Third Day of Xmas: Creamy Chicken Pie
Second Day of Xmas: Turtle Bars
First Day of Xmas: Rustic Pear Galette

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7 thoughts on “Eighth Day of Xmas: Pumpkin Panna Cotta

  1. Pingback: Ninth Day of Xmas: Rum & Raisin Semi-freddo « fait maison

  2. Mag, this looks amazing! Can one substitute liquid vanilla for the whole vanilla bean? If so, how much would you recommend? Thank you for sharing your cooking genius with us! xx

    • Hi Ahna, yes you can use vanilla extract for sure. I’d use 1 tsp and add it only after the mixture is removed from the heat to avoid evaporating the alcohols n losing all that vanilla goodness!

  3. Pingback: Tenth Day of Xmas: Gingerbread Man « fait maison

  4. Pingback: Eleventh Day of Xmas: Choco-mint Christmas Tree Cupcakes « fait maison

  5. Pingback: Twelfth Day of Xmas: Herbed Grissini (Breadsticks) « fait maison

  6. Pingback: Finale: Twelve Days of Xmas Recipes… DONE! « fait maison

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