Secret Supper Club
© Secret Supper Club

Hokaido Panna Cotta by Secret Supper Club

Miss Anise and Miss Ginger, the hosts of the Secret Supper Club at the lake Ammersee nearby Munich, developed this recipe last autumn. They had originally planned to serve their supper club guests a Hokaido Mousse, a discovery from a food stylist’s book that apparently looked fantastic. However, looking great is obviously not enough if taste is lagging behind, after all the Secret Supper Club’s guideline is: Only the best for the guest! The mousse didn’t qualify for the finals, so after going through a round of experiments Miss Anise and Miss Ginger came up with this recipe. The pumpkin doesn’t add much in terms of the flavor, but it changes the texture of the Panna Cotta and makes it even more creamy.

 

Ingredients (serves 4):

4 gelatine leaves (white)

450g cream

40g sugar

1 vanilla pod

2-3cm slice of a Hokaido pumpkin

 

For the sauce:

2 oranges

1 tsp orange zests

1 tbsp lime juice

3 tbsp sugar

1 cinnamon stick

1-2 tsp cornstarch

1 tbsp Cointreau

 

For the pumpkin seed brittle:

5 tbsp sugar

3 tbsp pumpkin seeds

 

Preparation: 

  1. Soak the gelatine in cold water. Cook the piece of pumpkin in water until soft.
  2. Pour the cream into a pot, stir in the sugar and the vanilla mark and also add the vanilla pod. Bring to boil and let simmer for about 5 minutes.
  3. Remove the vanilla pod, add the pumpkin to the cream and purée with a mixer. Squeeze the water from the gelatine, stir it into the hot cream and pour the mixture into small bowls. Let them cool in the fridge for 3-4 hours,
  4. Squeeze the oranges, take off 3 tbsp of the juice and mix with the cornstarch.
  5. Mix the remaining orange juice with the lime juice, the cinammon stick and the orange zests and bring to the boil. Let simmer for 10 minutes before stirring in the cornstarch and briefly bringing it to the boil again. Add the Cointreau and let cool.
  6. Heat the oven to 200°C (top and bottom heat), cover a baking tray with baking paper, put the pumpkin seeds mixed with sugar on it and push everything together to give it a quadratic shape. Place the tray in the middle of the oven and wait until the sugar gets liquid, then take the tray out and let cool.
  7. Turn the panna cotta out onto places, pour some orange sauce around it, break the pumpkin seed brittle into small pieces and decorate the plates with some of it.

For a more detailed introduction to the Secret Supper Club, please follow this link.

Leave a Reply