Pumpkin Coconut Panna Cotta with Salted-Maple Creme Fraiche

Recipe provided by Christina

Pumpkin Coconut Panna Cotta with Salted-Maple Creme Fraiche



2 lb Pumpkin
¼ cup canned coconut milk
2 packets gelatin
¾ cup raw honey
2 tsp cinnamon
1 tsp nutmeg
1 cup crème fraiche
2 tsp pure organic maple syrup
Pinch salt

Panna Cotta: Cut the pumpkin in half and scoop out the seeds. Dice into 2 inch cubes. Steam the pumpkin in a large pot until tender, about 20 minutes.
Place the pumpkin in a blender with ¼ cup coconut milk. Blend on high. Add a little water to adjust consistency. Strain through a fine mesh strainer.
In a small sauce pot boil 1 cup of water. Take off heat and sprinkle in the gelatin. Stir to dissolve. If not completely dissolved then blend in a blender.
Whisk gelatin water into pumpkin puree. Whisk in honey, cinnamon, and nutmeg. Taste test. If you like it sweeter, add more honey. Other spices that would work nicely would be ginger, mace, clove, or allspice. Once the flavor is to your liking, pour into a container you want it to set in. You can pour it into a glass, crème brulee dish, or a buttered baking dish (and then cut shapes out). Put it in the refrigerator to set for at least 2 hours.
Salted-Maple Crème Fraiche: Whisk together the crème fraiche, maple syrup, and salt.
When the panna cotta is chilled, spread a layer of crème fraiche on top. Sprinkle a few walnut pieces around. Serve.


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