Pumpkin Panna Cotta

Some weeks ago I've bought at least 5 different kinds of pumpkins, that are still waiting for being cooked. Somehow I just didn't want to accept the fact that it is indeed already pumpkin season. So yesterday, finally, I decided to prepare something. I thought panna cotta is not such a bad idea. First i wanted an apple panna cotta with caramlised pumpkin, but then the pumpkin ended up in the panna cotta and the apples in the caramel.


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


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.