Pumpkin Pannacotta with Bordeaux Balsamic IGP and almonds crumble

Pumpkin Pannacotta with Bordeaux Balsamic IGP and almonds crumble

Mar 24, 2024Kajo Kajevic

Discover the Art of Autumn Desserts: Dive into our Pumpkin Panna Cotta recipe, featuring curated links to top-tier ingredients for a truly elevated culinary experience. Taste the difference quality makes!

For 4 people:

  • Cooked Pumpkin Pulp: about 2/3 cup of cooked pumpkin pulp (about 1/3 cup uncooked)
  • Fresh Cream: 1 1/3 cups
  • Gelatin Sheets: 2 1/2 tablespoons
  • Table Salt: about 1/3 teaspoon

For the crumble:

  • Wheat Flour: about 1/3 cup
  • Butter: about 1/4 cup
  • Almonds: about 1/3 cup
  • Table Salt: about 1/2 teaspoon
  • Sugar: about 1 tablespoon
  • Bordeaux Balsamic Vinegar of Modena IGP: quantity as desired for flavoring


    1. Prepare the Gelatin: Let the gelatin soak in cold water until it softens. This step is crucial for ensuring that your gelatin is fully hydrated and ready to dissolve into the mixture later.

    2. Cook the Pumpkin: After cooking the pumpkin pulp, blend it in a mixer with about 1/3 teaspoon of salt. This will form the base of your panna cotta.

    3. Warm the Cream: Warm 1 1/3 cups of fresh cream on low heat, letting it simmer for about 10 minutes. This gently heats the cream, making it ready to accept the pumpkin puree.

    4. Combine Pumpkin and Cream: Add the blended pumpkin to the warm cream. This combines the flavors and sets the stage for the gelatin.

    5. Add the Gelatin: Wring out the softened gelatin, then add it to the mixture of cream and pumpkin. Stir carefully until it's completely dissolved. This step ensures your panna cotta will set properly.

    6. Filter and Pour: Filter the mixture to ensure a smooth texture and pour it into single-serve molds. This step is crucial for achieving the classic smooth panna cotta texture.

    7. Refrigerate or Freeze: Allow the panna cotta to thicken in the fridge for at least 2 hours. For easier demolding, you can alternatively freeze them.

    8. Prepare the Crumble: In the meantime, prepare the crumble by blending almonds with about 1/2 teaspoon of salt and about 1 tablespoon of sugar until you get a not-too-fine powder. Add about 1/3 cup of flour and about 1/4 cup of butter, then mix well. This mixture will add a delightful texture contrast to the creamy panna cotta.

    9. Bake the Crumble: Spread the crumble mixture on a baking tray lined with baking paper, and bake in a preheated oven at 350°F (converting 175°C to Fahrenheit) using the conventional setting for about 15-20 minutes. This creates a crispy, golden crumble.

    10. Assemble the Dish: Once all components are ready, start plating by placing some crumble at the base of each plate. Unmold the panna cotta onto the crumble, then finish by drizzling some Bordeaux Balsamic Vinegar of Modena IGP over the top. This final touch adds a burst of flavor and a beautiful aesthetic to the dish.

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