Since 2010 I’ve been experimenting with pumpkin panna cottas – while most tasted alright, they never turned out the way I wanted. Even the mold seen here turned out strange – notice how some cream separated from the pumpkin? Oh well – it still tasted good.
I finally decided to let go of my nagging pumpkin panna cotta perfectionism and post my favorite – Cardamom Pumpkin with Cognac. To create this mold, I adapted this Mark Bittman recipe published in the New York Times by adding a cardamom simple syrup and cognac. By the way, have I mentioned how much I adore cardamom? It’s a shame many American’s have yet to discover what South Asians have known for centuries – cardamom is a distinctly lovely spice that takes deserts to an entirely different level of, well, spicy fantasticness. The combination of cardamom, pumpkin, cream, and cognac tasted like a unique boozy pumpkin pie without the crust.
Recipe for Cardamom Simple Syrup
Combine water with sugar in a saucepan and bring to a low boil. When the sugar is dissolved, remove from heat and add cardamom pods. Cover pan and let sit overnight. In the morning strain the syrup and store in an air-tight container in the refrigerator.
Recipe for 4-cups
- ¾ cup milk
- 1 envelope unflavored gelatin
- 1 cup heavy cream
- 1 cup pureed pumpkin
- ½ cup cardamom simple syrup (see above)
- ¼ cup Cognac (a nice brandy will also work here)
In a medium-sized bowl, sprinkle the packet of gelatin on top of ¾ cup milk. Set aside for 5 minutes. Using a blender, blend the cardamom simple syrup, cream, pumpkin, and cognac. After blending, put mixture in a small saucepan over medium heat (Do not boil). Once steam starts to come off of pumpkin mixture, pour the mixture into the bowl with gelatin and milk. Stir until gelatin dissolves. Pour into mold(s), and refrigerate until set, at least 4 hours.