Spiced pumpkin and coffee panna cotta

Name: Spiced pumpkin and coffee panna cotta
Yield: Serves 4
Ingredients: 50 g caster sugar; ¼ tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp ground ginger; 70 ml whole milk; 1 tbsp instant coffee granules; 2 leaves platinum gelatine; 195 ml double cream; 2 tbsp feuilletine flakes; 1 tsp cocoa nibs; 300 g pumpkin or butternut squash, peeled and deseeded; 300 g pumpkin or butternut squash, peeled and deseeded; 1 tsp sunflower or vegetable oil; 1 tsp sunflower or vegetable oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

A pumpkin spiced latte is one of my guilty pleasures and inspired this dessert: it would have been rude not to share it with you.

Ingredients

300 g pumpkin or butternut squash, peeled and deseeded
1 tsp sunflower or vegetable oil

Dessert
Autumn

Method

Chop the peeled pumpkin into small pieces and place into a pot with the oil. Cover with a lid and gently cook on a medium heat, stirring occasionally, until you can easily pierce the pumpkin with a fork, about 5 minutes or so.

Once cooked, remove the lid and keep cooking the pumpkin on a low heat to dry it out a little, stirring frequently to stop it from burning. Blitz to get a smooth