Panna Cotta with Pomegranate· GF (8 portions )
This recipe may look familiar; it comes from the same base recipe I used in the Candy Corn Panna Cotta. This version has a little less gelatin because it doesn’t need the extra “set” to support the layering; I’ve also spiced it more heavily compared to pumpkin layer from the Candy Corn version.
I had this dessert on the menu at Table 310, where I now work as Pastry Girl.
Pumpkin Panna Cotta
0.38 ounce gelatin (I know. I’m sorry. It’s just the perfect amount.)
2 ounces water
10 ounces cream
10 ounces milk
1 vanilla bean, scraped, seeds reserved for vanilla layer
1 5” cinnamon stick (I prefer Ceylon)
1 Tbsp whole peppercorns
3/4 ounce fresh ginger, peeled and chopped
1 tsp whole cloves
5 ounces sugar
4 ounces pumpkin puree
½ tsp kosher salt
Set out 8, 3 ounce plastic drinking cups (like Dixie). Spray them ever-so-lightly with pan spay or rub the insides with a butter greased paper towel. Alternatively, make these in champagne flutes or parfait glasses. In that case, no spray necessary.
Place the gelatin in a small bowl and add in the water. Mix well with a fork to ensure no lumps of undissolved gelatin will sneak past.
In a small pot, bring the cream, milk, and vanilla bean and spices to a simmer. Shut off the heat and allow it to steep for an hour, or as long as you care to let it (even so long as overnight, in which case refrigerate).
Then, bring the mixture back to a simmer. Add the sugar and salt and whisk until dissolved. Shut off the heat and remove the vanilla bean pod, making sure to scrape out the insides with a spatula.
(I do this by first grasping the tip of the vanilla bean. Then I use my spatula to press the vanilla bean against the pot, making sure the cut side of the bean faces me. Then, while firmly pressing the spatula against the vanilla bean, I slowly pull up on the vanilla bean. The tip of the spatula will thus scrape all of the vanilla-y goo out of the pod and back into the pot.)
Strain the hot mixture to remove the various spices and then immediately stir in the bloomed gelatin and whisk until it melts completely. Whisk in the pumpkin.
Pour the mixture carefully into the Dixie cups, cover with plastic, and refrigerate until fully set, about 6 hours or overnight.
To create the composed dessert pictured above, you’ll need to also make:
a small batch of Vanilla Bean Marshmallows, made with honey instead of corn syrup and cut into thin 4” strips
A ½ batch of Caramel, salted to your satisfaction
The arils from 1 pomegranate
You can plate the components as I did above, smearing the caramel onto the plate with a spoon and brûlée-ing the marshmallow with a blowtorch. But feel free to play with the components and plate them in a way that reflects your style. Enjoy!
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