Pumpkin panna cotta with caramel

[Cooking is not difficult. The main thing is to do it with love for your loved ones!]

Pumpkin panna cotta with caramel

Category: Confectionery

Ingredients
Panna cotta
cream	360 ml.
sugar	100 g
pumpkin puree	200 BC
vanilla	taste
cinnamon	1/2 tsp
nutmeg	1/4 tsp
gelatin	8 g
water for gelatin	50 g
Caramel
sugar	200 BC
water	50 g
fat cream	120 ml.
butter	60 g
salt	1/2 tsp
nuts	option

Cooking method

• Pour gelatin with boiled cold water. Let it swell.

  Combine cream, sugar, puree and spices. Put on fire. Boil.

  Remove from heat. Add gelatin. Stir. I punched it with a blender to make the mass more homogeneous.

  Pour the mixture into glasses. Allow to cool. Cover. Send in the refrigerator for two to three hours.

  Pour sugar into a ladle and add water. Put on fire. Dissolve the sugar while stirring. Let it boil. Over medium heat, bring sugar until caramelized. Do not mix the mass anymore, but only shake the bucket.

  Pour in hot cream, stirring occasionally. The mass will foam heavily and steam. Add oil. Stir. return to heat and bring to a boil. Remove from heat.

  Add salt and vanilla. Let the caramel cool to a lukewarm statecovering the contact with a film.

  Get the panna cotta. Pour caramel into each glass on top. Refrigerate for a couple of hours. Serve with nuts.

  
• Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

I found the recipe in a foreign blog. Delicious if you like pumpkin and caramel. Recommend!

[Angela]

Angelawhat a gorgeous and great recipe !! I will definitely take it into service and maybe cook it on NG !!
Execution, as always, just bravo
I want to ask if I understood correctly that there is any cream in panna cotta itself? And if you replace with milk? Or...

[Olya]

Olya, Thank you. You can use any cream. but the fatter, the more creamy and tastier.

the fatter, the more creamy and tastier.

Poyayatno, this can be for a holiday, but easier for yourself!

I love pumpkin, and caramel, and nuts on top .. and generally a delicious meal. We'll have to cook. Only 10% of cream is available in our village. Will it not be liquid in caramel?

[Angela]

Angela, I'm taking another pumpkin recipe to my bookmarks! Thank you!
Tell me, it turns out to be cream, but not like marmalade? We need to do it, just strained it with cream. It's late autumn and there is less milk, the milkmaid does not make cream, although we bought a separator for this. In the summer she provided for us, I prepared a decent amount of butter, but now she says that there is not enough milk. I'll try to withdraw it from the bank.

[Irina]

Only 10% of cream is available in our village. Will it not be liquid in caramel?

Irina, I would add more butter if there is no cream of the required fat content. In my opinion, the forum has a table on how to make cream of any fat content from milk and butter. Look.

cream, but not like marmalade?

This is a creamy jelly like any panna cotta.

I will try to withdraw from the bank

I always have cream that I skim myself. And in this recipe too.

[Marina]

Marina, so there is a recipe for how to make milk cream! I'm on the phone, it's not very convenient for me, but type in the search.
Yours is cheaper than ours .. the cream is too biting

Only cream in our village 10% is available

In my opinion, Queen had a recipe, it seems, it was called Cream of Tender.
Exactly https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=10023.0

[Angela]

Angela, Olya, yes, I can skim milk, but then the milk becomes not so tasty. The husband drinks it.
Usually, when I do this with milk, then after that I make cottage cheese. And now I don't need cottage cheese, there is a lot of frozen stuff.However, you can spend it on porridge.

I can skim milk,

Yes, that's understandable, I don't know how, we're talking about something else, how to make cream out of milk for ... whatever you want!

Thanks for the recipe, it turned out delicious, only with color trouble-sadness! How do your pumpkin always turn out so beautifully red?) For me, a bit sweet, next time I'll try to play a little with sugar. But these were my cockroaches, children and my wife were quite normal.

________________________ _____________________
P.S. Here read only the same "chefs" like me)
I didn't know how to make mashed potatoes, I found a recipe, knowing my "cold" gas oven, I adjusted the temperature to 180 ° C. I really liked the result, the puree could be eaten even before chopping)
Quite large pieces of pumpkin, together with the peel, are placed in an oven preheated to 160 ° C, spreading the pieces on a form with parchment paper pulp down. Bake for about 1 hour, checking with a fork - if the pumpkin is soft, then it is ready. After the pumpkin has cooled, grind it in a blender.

[uljan]

uljan, I also make pumpkin in the oven, only with the pulp up. So the juice does not flow out.

[Alexei]

it turned out delicious, only with color trouble-sadness!

Alexei, I am glad that I liked the dessert. And the color depends only on the color of the pulp of the pumpkin itself. She can be from pale to bright orange, like mine)

Didn't know how to make mashed potatoes

I have already, and not only me, have written about this many times. Can be done in microwave, steamed, baked in the oven. If the puree is very liquid, then fold it onto cheesecloth. It's just that in every recipe to write about it, somehow there is no need, it seemed. But it turns out there is)
Or lay out a separate recipe

I also make pumpkin in the oven, only with the pulp up. So the juice does not flow out.

I just put it on its side to fit more, the pumpkin is big)
in this option I liked the absence of the need to pre-clean it, after cooking the pulp is well separated with a regular spoon

Or lay out a separate recipe

this is an ideal option, and on the other hand, whoever is looking for will find a link to it)
I now have, due to the removal of the problematic eight, the process of eating turned into a process of drinking
it turns out that pumpkin puree is very tasty in various versions of cocktails with sour milk: mango and banana, banana and persimmon, etc. however, there is a danger of fiercely hating them until the gum heals)

[Alexei]

Alexei, I hope that the love for pumpkin will increase) The main thing is that the pumpkin itself is tasty and sweet)

[Angela]

Can be done in the microwave, steamed, baked in the oven

it turns out faster in micro



Angela, thanks for the recipe)
pumpkins in different variations the whole box is frozen (and in mashed potatoes and in pieces and even slices))

[Katerina]

Katerina, use it. on health)

it turns out faster in micro

But as?? they presented me a big pumpkin! We'll have to go somewhere ... your recipe, of course, is the first !!

[Olya]

Olya, my micre is 20 years old. I can't bake apples or potatoes in it for 5 minutes. Pumpkin in it for 10 minutes, if not longer. I cut it into small pieces, clean it, put it in a glass dish and cover it with a lid. I put it at full power for 5 minutes. I check it and put it back on. Initially, it takes a long time to prepare for me. Power 900.

For mikra, pumpkin need not be peeled

[Katerina]

Katerina, I immediately, then only to knead it remains. And so, of course, you can not clean.

[Katerina]

Katerina, can be more??!! Anji, you do not mind?? Same for the recipe

[Olya]

Olya, and what is there to oppose?

Who can say, what should I do with this huge man? How to sprinkle - clean .. where to blow ..

[Olya]

Olya, cut it like a watermelon and put it in the oven under the foil for about 30 minutes. Then remove the pulp and blender while warm.

[Angela]

Angela, it's huge ... but what to do with the bones ?? I bought pumpkin juice too

and what to do with the bones?

Dry and fry.

[Olya]

Olya, pumpkin seeds are super! And in pumpkin cream soup they are great! And decoration, and healthy, and tasty! Angela, your recipes, as always, are on top! When do you have time for everything? I took it to the bookmarks!

Dry

Yes?? Doesn't it bother you if I'm going to do this for the first time ... to dry it right with everything or separate it ??

[Olchik]

Olchik, while Angela is not there, I will answer - take the seeds away from all the kaki-byaki, (you can rinse them) and dry / fry like sunflower seeds.

[Lyubasha]

Lyubasha, Thank you!

It is better not to fry the seeds so much healthier

better not to fry

Only yesterday they talked about this on TV, that it is very useful not fried and you need to eat whole

[Olya]

Olya, if the saaav is huge, then at once with bars in the oven, cut, scoop out the pulp with seeds with a spoon, chop chaotically and in the oven, then it will be soft and change color, you will see, then with the same light spoon you will separate the pulp from the peel. You can freeze the pulp, or you can freeze raw pieces.
If in a micron, then you can use any pieces ... but in order not to wash the dishes - in its bag

[Katerina]

Katerina, Thank you so much!! I understood everything ..

And finally .. you can shove a whole and bake, scrape out the core only with seeds and that's it