Aloun Farms Kabocha Pumpkin Panna Cotta & Pumpkin Seed Brittle
From Roy’s Koolina Executive Chef Darryl Shinogi
Panna cotta Ingredients
Serves 4
2.5 qt. heavy cream
2 cups milk
3 cups kabocha pumpkin puree
1⁄2 # & 4oz. white sugar
1.5 cups water “to dissolve gelatin”
2oz. Knox gelatin
PREPARATION
Pour water in a bowl and dissolve the gelatin. Set aside.
In a pot over medium heat, stir together theheavy cream, milk and sugar. Bring to a light boil.
Whisk in the gelatin mixture and pumpkin into the warmed mixture.
Remove from the heat and let sit for 10–15 minutes.
Pour into ramekins and chill for a few hours till set.
Pumpkin seed brittle Ingredients
Serves 4
½ # white sugar
½ # butter
2 cups roasted pumpkin seeds
PREPARATION
Melt butter in a pot over low-medium heat and add sugar. Combine.
Pour onto sheet tray and sprinkle roasted pumpkin seeds and cool. Be careful because the mixture is very hot.
Crème anglaise Ingredients
Serves 4
1qt. cream
1⁄2 vanilla bean (cut in half and scrape center)
1t vanilla extract
1 cup egg yolks
1 cup granulated sugar
PREPARATION
Bring cream, vanilla extract and vanilla bean to a boil.
Combine yolks and sugar together in a bowl.
Temper some of the cream mixture into the egg mixture, whisking while pouring so you don’t get scrambled eggs.
Pour back into pot and constantly stir until you can run your finger through on the back of a spatula and it holds its shape.
Strain through a chinois and ice bath.