![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFDUMLD4wklpWXTBkg_qkGbPzUgsl02SlBbhWTNkNKYCTDctn1nJkbuTgt9ScIE7a3DBCiWWTVGbLnyw2Kv86Lndj-qrT80yTieTiBf_V_oq_4PQIAU7WYIoCKifhg3g6YOvAsf1tEwQ/s400/_pumpkin2.jpg)
Ingredients:
200 g pumpkin (peeled and deseeded)
2 tablespoons orange blossom honey
1 mace1 cm fresh ginger
1 piece of cinnamon or cassia
200 ml cream
1 tablespoon sugar
2 gelatine leaves
2 apples
1 tablespoon butter
100 ml white port wine
1 tablespoon sugar
+ 1 tablespoon sugar and 2 tablespoons lemon juice
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsNPjKzrli8cVqBIYPh57U9x69k7k7ktLghjGuIOvq-4ffx9ncmMxNiMLwjI7WRoVYKLNqgY8UEicAGLWRxIjivYvZsK9lRrgV1-BJZnzg30lTrmN0Lr8hyphenhyphenvf7hp3wJXrTvQ2CYEKkSao/s400/_pumpkinpc1.jpg)
Put the peeled and deseeded pumpkin into a pot together with the spices, honey and enough water to cover it and cook until soft. Remove the spices and puree, then press it through a sieve. Soak gelatine for 5 minutes in cold water. Bring cream together with sugar to the boil, add gelatine and mix well. Pour it into glasses and put it to the fridge for 3-4 hours. Before dicing the apples, set 4 thin slices aside. For the apple ragu melt butter and sautee apple for a few minutes, add sugar, caramelise and add port wine and cook for 5 minutes. Sprinkle apple slices with lemon juice and sugar and caramelise over medium heat in a frying pan. Serve panna cotta with the apple ragu and the caramelised apple slices.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF9wnkdEXbbWPhY48nEpPeRe8iJJXdbqImr41OJSVfaTA68lY7LxRHQUDuFIByjw978A161gBkBSEzxkEF09nb1EPsKpEkOJxF3kgt2b435fX4wLkSY8CsiTTDfv4J2tfZ3DGdlDsvTb8/s400/_pumpkin1.jpg)
2 comments:
Great seasonal flavors here! The caramelized apple is the perfect finishing touch!
So good looking and sounding!
Cheers,
Rosa
Post a Comment