A star dessert that is lighter than the usual pumpkin pie, yet has the same pumpkin-spice flavour. The crunch is similar to sponge toffee.
Servings: 8
Panna cotta
2 cups whole milk
2 tablespoons powdered, unflavoured gelatin
1 cup whipping cream
1 cup pumpkin puree
¼ cup sugar
¾ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon kosher salt
Spiced crunch
3/4 cup sugar
4 teaspoons corn syrup
1 teaspoon ginger, grated
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger, ground
1/4 teaspoon allspice
Pinch nutmeg
Method
Line a baking sheet with parchment paper and oil 8 half-cup ramekins. Set aside.
Place 1/2 cup milk in a small pot and sprinkle with gelatin. Heat over low heat, stirring occasionally, until gelatin is dissolved. Set aside.
Heat cream and remaining 1 1/2 cups milk in a small saucepan over medium-high heat. Stir and bring just to a boil. Reduce heat to low and whisk in pumpkin puree, sugar, cinnamon, ginger, salt and gelatin mixture. Let mixture cool to room temperature, whisking occasionally. Carefully pour into ramekins and refrigerate until set, overnight.
To make the spiced crunch, combine sugar, corn syrup and grated ginger in a large pot over medium-low heat and cook, shaking pan occasionally, until sugar has dissolved. Simmer for 5 minutes or until golden. Remove from heat and quickly whisk in baking soda, cinnamon, ginger, allspice and nutmeg. The caramel will begin to foam to double the size.
Pour foam onto a parchment-lined baking sheet and leave to set at room temperature until crisp, about 30 minutes. Break into pieces and store in an airtight container in a cool, dry place.
Unmould the panna cottas onto individual serving plates by dipping the ramekin in hot water to loosen (or leave them in the ramekins). Serve with pieces of spiced crunch.
Lucy Waverman