Description
Traditional Italian dessert, delicious and autumn bright. It's quick and easy, and the result is always stunning!
Ingredients
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Cream
300 ml
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Milk
255 ml
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Pumpkin
180 g
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Sugar
4 Tbsp
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Gelatin
10 g
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Pear
2 piece
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Butter
2 Tbsp
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Cinnamon
-
Nutmeg
Cooking
So, let's get down to business ) Panna cotta we will prepare from a mixture of milk and cream. In General, you can prepare some cream or cream to take fat less, but I assume that suggested my fridge)
Pumpkin cut into slices thickness of about 1 cm and bake in the oven until soft, approximately 20-30 minutes at 180 degrees. The peel I cleanse with the already baked pumpkin. Then, from pumpkin to mash. If you have prepared mashed potatoes, this step you safely passed.
Soak gelatine in milk (80 ml) and leave to swell.
In a saucepan, mix milk and cream (175 ml milk 175 ml cream), add mashed pumpkin, sugar to taste (I do 2 tbsp)
Over medium heat, stirring constantly, bring to a boil, but do NOT boil. Remove from heat, add cinnamon and nutmeg, mix well. Add the swollen gelatin and mix well.
Pour into glasses or ramekins and put into the refrigerator for freezing.
Pears cut into small pieces, you can clean the skin, but I didn't clear.
In skillet, heat butter, add pears, sugar (I have brown 2 tbsp), cinnamon. On medium heat cook until the pears are tender and caramel... I don't know how to describe it differently )))
that's how they will look. Cool.
I forgot to add cinnamon, so I had to hurry to mix it in the fridge. Before serving dessert, recommend, remove from refrigerator 30 minutes, get...
Whisk the cream to peaks, you can optionally add a little sugar.
Decorate with whipped cream, spread on top of pear and serve immediately.
Bellissimo!... as they would say in Italy )))
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