Pumpkin Panna Cotta

  • 06 Jan - 12 Jan, 2018
  • Mag The Weekly
  • Cookery


· 250gm pumpkin, diced

· 50gm spring onion, roughly chopped

· 20gm red chilli, roughly chopped

· 5gm garlic, roughly chopped

· 25gm lemongrass, roughly chopped

· 10gm ginger, peeled and roughly chopped

· 90gm carrots, diced

· 250gm vegetable stock

· 50gm coconut cream

· 2½ gm gelatin leaf

For vegetable garnish:

· 10gm baby carrots

· 10gm baby radish

· 10gm asparagus

· 2gm salt

· 5gm fresh parsley

· 15gm olive oil

· 5ml white vinegar


Gently cook ginger, garlic, lemongrass, chilli, spring onion and carrots. Add the pumpkin and vegetable stock, season with salt and pepper, then bring to a boil and let it simmer for about 20 minutes. Add the coconut cream last of all. Process the soup in a blender until smooth. Melt the gelatin leaf and add to the soup. Leave to cool in the fridge. For the garnish, blanch the vegetables for two minutes in salted boiling water and peel. Dress with olive oil and vinegar, and season with salt and pepper. Enjoy the panna cotta once it cools with a side of vegetable garnish.