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Pumpkin Coconut Panna Cotta
 
 

Ingredients

2 heaping cups of fresh uncooked organic pumpkin, peeled, seeded, and cut into small cubes. (This should be about 10oz or 300g of pumpkin. You can also use one cup of pumpkin puree instead.)
1½ cups organic coconut milk
¾ cup of water
¼ cup (packed), organic palm sugar or brown sugar
1 teaspoon celtic sea salt
1 packet powdered gelatin, or 5g of sheet gelatin, or 1 tsp Agar Agar powder*

 

Directions

If using powdered gelatin, mix it with half the cup of water and let stand five minutes.

If using sheet gelatin, soak the sheets in enough water to cover until soft. Remove the gelatin sheets and squeeze out excess water and set aside.

In a medium pot, add the cubed pumpkin, coconut milk, sugar, salt, and water. Bring to a boil, then reduce the heat to simmer for 20 minutes, or until the pumpkin cubes are very soft. Add the gelatin water, gelatin sheets, or Agar Agar powder. Puree the mixture with a hand blender until smooth. You can also transfer the ingredients into a stand blender to puree, then pour the liquid back into the pot. Continue to simmer for five more minutes. Remove from heat and pour into panna cotta molds or jam jars, (or a pre-baked pie crust.) Let cool in the fridge until set. Unmold to serve or just stick a spoon in it and enjoy!

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*A little note on Agar Agar powder: desserts thickened with gelatin will melt at much lower temperature than dessert thickened with Agar Agar. The plus for Agar Agar is it will unmold easier, and your panna cotta stays in shape for a long time even at room temperature, whereas the one thickened with gelatin should be served soon after it leaves the fridge. Beware that panna cotta thickened with Agar will not melt in your mouth and give you the same creamy mouthfeel as one that uses gelatin. But if you are particular with animal products, from which gelatin is made, then Agar Agar will be a good solution for you.

 

 

http://chezpim.typepad.com/blogs/2007/10/pumpkin-and-coc.html