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Autumn Squash Panna Cotta with Ginger and Lemongrass

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Autumn Squash Panna Cotta with Ginger and Lemongrass
Votes: 6
Rating: 2.83
You:
Rate this recipe!
Prep Time 1.5 hours
Servings
6-8
Ingredients
For the pumpkin seed and pistachio “glass” candy:
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons pistachios chopped
  • 1 tablespoon ginger thinly sliced
  • 3 dried apricots diced
  • 1 cup granulated sugar
For the panna cotta:
  • 2 medium butternut squash
  • 1 teaspoon nutmeg
  • 1 tablespoon young ginger peeled and sliced
  • 1 stalk lemongrass white portion only, thinly sliced into coins
  • 1 cup Milk
  • 1 cup heavy cream
  • 2 tablespoons unflavored powdered gelatin
  • 1/4 cup light brown sugar
  • Whipped heavy cream to serve
  • Candied orange zest to serve
Prep Time 1.5 hours
Servings
6-8
Ingredients
For the pumpkin seed and pistachio “glass” candy:
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons pistachios chopped
  • 1 tablespoon ginger thinly sliced
  • 3 dried apricots diced
  • 1 cup granulated sugar
For the panna cotta:
  • 2 medium butternut squash
  • 1 teaspoon nutmeg
  • 1 tablespoon young ginger peeled and sliced
  • 1 stalk lemongrass white portion only, thinly sliced into coins
  • 1 cup Milk
  • 1 cup heavy cream
  • 2 tablespoons unflavored powdered gelatin
  • 1/4 cup light brown sugar
  • Whipped heavy cream to serve
  • Candied orange zest to serve
Votes: 6
Rating: 2.83
You:
Rate this recipe!
Instructions
  1. On parchment-lined baking sheet, scatter pumpkin seeds, chopped pistachios, sliced ginger and diced apricots.
  2. In small saucepan over medium-high heat, cook granulated sugar, occasionally swirling pan until sugar is dissolved. Remove from heat when sugar reaches 300–309 degrees F on candy thermometer.
  3. Evenly pour melted sugar over pumpkin seeds, pistachios, ginger and apricots on baking sheet and allow to set uncovered. When cooled and set, break candy into pieces and set aside.
  4. Preheat oven to 325 degrees F.
  5. Use vegetable peeler to remove skin from butternut squash, then cut each squash in half lengthwise and remove seeds. On parchment-lined baking sheet, arrange squash halves with hollowed centers facing up, and roast for 60 minutes until fork tender.
  6. Transfer roasted squash to Vitamix® or food processor and add nutmeg, ginger and lemongrass. Set aside.
  7. In small metal mixing bowl, combine milk, heavy cream and powdered gelatin. Let mixture sit at room temperature for 10 minutes to allow gelatin to bloom.
  8. In small saucepan, bring 2 inches of water to simmer. Set small metal mixing bowl with gelatin mixture over saucepan of simmering water to create double boiler. Slowly stir in brown sugar until completely dissolved. Transfer gelatin mixture to reserved Vitamix® or food processor.
  9. Pulse together until gelatin mixture, squash, ginger and lemongrass are puréed, 2–3 minutes.
  10. Set fine mesh strainer over large bowl and strain puréed squash mixture to remove any remaining solid pieces.
  11. Evenly divide strained squash mixture into eight 8-oz. glasses or ramekins. Cover and refrigerate panna cotta at least 45 minutes to fully set before serving.
  12. When ready to serve, remove from refrigerator and serve panna cotta topped with dollops of whipped cream, candied orange zest, and pieces of reserved pumpkin seed and pistachio “glass” candy.
Recipe Notes

Panna cotta mixture can be made up to 5 days in advance. Gently reheat to liquid state in microwave before dividing into glasses or ramekins.

Individual filled glasses or ramekins can be stored for up to 3 days.

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