Pumpkin Panna Cotta with Orange Dressing

Chef Luca Mascolo offers us a delicious recipe: Pumpkin Panna Cotta with our Orange Dressing . Decisive, round, with a hint of orange, it is obtained from the Prelibato white dressing to which the juice of the best oranges is added.

Ingredients:

  • 200g of pumpkin pulp (we recommend delica or valance)
  • 50g of raw pumpkin
  • 200g of fresh liquid cream
  • 35g of sugar
  • 4g of gelatin sheets
  • 50ml of milk
  • 20g of IGP Piedmont hazelnuts

Chocolate Toppings:

  • 130ml of water
  • ‚Äč50g of bitter cocoa
  • 100g of sugar

Bitter-sweet:

  • 80ml of Orange Condiment Acetaia Malpighi
  • pumpkin julienne
  • 25g of sugar

Method:

clean the pumpkin by removing the seeds and peel, take a part and dice it and then steam it for 18 minutes (leave a part raw for the sweet and sour spirals). In the meantime, place the milk and the isinglass sheets in a bowl to soften them, when cooked, blend the pumpkin and sift it to remove any filaments. Place the cream in a saucepan on the heat to which add the pumpkin pulp and sugar: mix thoroughly and cook over medium/low heat for 10 minutes.
Turn off the heat and add the well squeezed isinglass sheets, mix the mixture until they dissolve, leave to cool and pour into the moulds. Place in the fridge for 2 hours (it is advisable to use silicone moulds).
For the chocolate topping: sift the cocoa into a pan, add the sugar and gradually the water, stirring with a whisk to avoid lumps. Bring to medium/low heat and cook for about 10 minutes until the mixture begins to thicken but without burning. Leave to cool and then place in the fridge.
Chop the hazelnuts and toast them in a hot pan.
Finally, to make the sweet and sour pumpkin spirals: use a potato peeler to create some strips of raw pumpkin and cut them into jiulienne strips, place the Orange Dressing and the sugar in a saucepan and over medium/low heat leave to thicken until you get a gelled consistency in which to combine our pumpkin. Turn off the heat and leave until the residual heat softens them, create spirals with small tweezers (for those who don't have tweezers: use a biodegradable fork and remove the outer prongs on the right and left of the same).
After about 2 hours the pumpkin panna cotta will be ready: have fun composing the dish as you think best!