Pumpkin Panna Cotta with Osvego chocolate


200 g pumpkin boiled or steamed

200 ml vegetable cream for sweets already sweetened

1 spoon of vanilla extract
3 g isinglass

200 g Gentilini Osvego chocolate

40 g butter
100 g dark chocolate

50 g chopped hazelnuts (optionally)

1 teaspoon of cinnamon



Clean the pumpkin, cut into pieces and put in a pan with half a glass of water. Cover with a lid and cook for 10 minutes or until soft. Blend with a robot until it is pureed and set aside to cool.

Soak isinglass in cold water for 10 minutes. In the meantime, when the pumpkin is cooled, pass with a strainer to avoid lumps.

Put the sifted pulp in a saucepan together with the cream, vanilla, cinnamon and bring to boil while stirring with a wooden spoon.

Let cool the mixture of cream and pumpkin, squeeze the jelly and add. Stir until it is completely dissolved.

Chop the biscuits coarsely, melt the butter and pour over the biscuits, add the hazelnuts chopped. Stir to combine.

Line the bottom of the cups, or glasses, with the mix of biscuits and butter and compacted with a spoon. Pour the mixture of cream and pumpkin and refrigerate for two hours.

Prepare chocolate cobwebs by melting the roughly chopped chocolate in a double boiler or microwave for a few seconds. Draw the cobwebs on a sheet of baking paper.

Pour the melted chocolate into a disposable pastry bag and drilled into a small hole. Follow the stripes drawn with chocolate and let it harden, put in the freezer for 30 minutes.

Before serving the pumpkin panna cotta decorate with chocolate cobwebs.

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