Spiced pumpkin and coffee panna cotta recipe
A perfect autumn dessert from chef Roberta Hall-McCarron’s cookbook, The Changing Tides. Get the recipe on Fine Dining Lovers.
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Cooking tools:
- Blender
- Kitchen scale
- Cheesecloth
- Dariole mold
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Mixing bowl
- Fork
- Plastic wrap
- Spoon
- Measuring spoon
- Measuring cup
- Stove
- Refrigerator
- Plate
Ingredients
- Pumpkin or butternut squash: 300g. peeled and deseeded
- Sunflower or vegetable oil: 1 tsp
- Whole milk: 70ml
- Instant coffee granules: 1 tbsp
- Platinum gelatine: 2 leaves
- Double cream: 195ml
- Caster sugar: 50g
- Ground cinnamon: ¼ tsp
- Ground nutmeg: ¼ tsp
- Ground ginger: ¼ tsp ground ginger
- Feuilletine flakes: 2 tbsp
- Cocoa nibs four: 1 tsp
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