Panna Cotta alla Zucca con Mele e Mosto Cotto

Pumpkin Panna Cotta with Apples and Mosto Cotto


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      3 hr

Appears in

4 Grosvenor Square

4 Grosvenor Square

By Danilo Cortellini

Published 2016

  • About

Growing up in Italy, I was never a fan of panna cotta. As a chef, I use to regard it as a very basic recipe and therefore not very attractive. It never quite stood out, yet it was offered in many restaurants. However, after arriving in London, I discovered how fashionable panna cotta can be. Despite it being a simple recipe made with just a few ingredients, it is very challenging to get the panna cotta’s wobble factor just right. Its hidden beauty is that it can be paired with various ingredients and flavours. Today, I make a pumpkin panna cotta, using the natural sweetness of the pumpkin paired with apples and the acidity of mosto cotto (translated as “cooked must”) from producers Imperiale d’Abruzzo. This has since become a signature dish of mine.