• Skip to main content
  • Skip to primary sidebar
pastafantasy.com
menu icon
go to homepage
  • About Me
  • Recipes
  • Portfolio
  • Work with me
  • Subscribe
  • Contact
  • Italiano
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About Me
    • Recipes
    • Portfolio
    • Work with me
    • Subscribe
    • Contact
    • Italiano
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Trifles and Puddings

    Pumpkin Panna Cotta with Chocolate Ganache

    Published: Dec 19, 2020 by Alessandra · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    Pumpkin Panna Cotta with Chocolate Ganache served on a plate. It’s garnished with chocolate-icing and half almonds on top
    Pumpkin  Panna Cotta with Chocolate Ganache  served on a plate. It’s garnished with chocolate-icing and half almonds on top. There is one bite off-

    Recipes you might enjoy:

    • Strawberries Parfait with Custard and Meringue
    • Dark Chocolate Hearts
    • Jam Biscuits
    • Double Chocolate and Strawberries Cake

     

    I'd like to know what you think. Also, if you make this recipe, be sure to tag me on Instagram! To stay updated with the newest recipes, follow me on Pinterest and join my email list.

    Pumpkin Panna Cotta with Chocolate Ganache served on a plate. It’s garnished with chocolate-icing and half almonds on top. There is one bite off-
    Print Recipe Pin Recipe

    Pumpkin Panna Cotta

    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Dessert
    Cuisine: Italian
    Servings: 4 people
    Author: Alessandra

    Ingredients

    • 200 gr. fresh cream
    • 30 ml. milk
    • 150 gr. pumpkin puree
    • ½ vanilla bean
    • 2 gr. gelatine
    • 30 gr. sugar

    To garnish:

    • 100 gr. cream
    • 120 gr. dark chocolate
    • 1 tablespoon powdered sugar optional
    • nuts

    Instructions

    • First, soak the gelatin for at least 10 minutes.
    • Place a saucepan with the milk, cream, sugar and cinnamon on the heat. As soon as it starts to simmer, remove from heat and add the pumpkin puree and simmer again.
    • Remove from the heat and filter everything with a sieve then add the well squeezed isinglass. Mix everything well.
    • Pour the cream into the appropriate molds
    • Allow to cool completely and place the cups in the refrigerator for 4 hours or, even better, for a whole day to firm up well.
    • To remove the panna cotta from the molds, pass the blade of a knife around the edge and immerse the mold in a little boiling water for a couple of seconds. Flip to unmold.

    For the chocolate ganache

    • Cut the chocolate into small pieces and take it for a spin in the microwave to soften it slightly.
    • Heat the cream, pour in the sugar and chocolate and mix until a thick and shiny cream is obtained.
    • Let it cool slightly.
    • Decorate your Panna cotta with chocolate ganache and half walnut.

     

     

    More Trifles and Puddings

    • Chocolate Trifles with Milk Custard and Pistachios
    • Pastry Cream
    • Chocolate Pastry and Whipped Cream topped with Berries Trifles
    • Mascarpone Custard

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Alessandra, the recipe creator and food photographer behind this blog. Here you'll find easy and accessible Italian recipes. I aim to bring a pitch from Italy to every house far from here.

    More about me →

    Popular

    • Yogurt Cake without Butter
    • Roasted Cherry Tomatoes Tart with Cheese
    • Zucchini Rice Salad with Capers and Cherry Tomatoes
    • Lemon Tagliatelle

    Fall Recipes

    • Pumpkin Gnocchi from Scratch
    • Healthy Mushrooms Soup without Cream
    • Butternut Squash Risotto with Gorgonzola cheese
    • Butternut Squash Pizza with Italian Gorgonzola Cheese

    Footer

    ↑ back to top

    About

    • About
    • Privacy & Cookies
    • Work with me
    • Recipes
    • Portfolio

    Newsletter

    • Sign Up! for emails and updates

    Informations

    • Contact
    • Instagram
    • Pinterest
    • Facebook

    Copyright © 2023 pastafantasy