Today, my contribution for the Halloween Gourdgeous collab by wonderful Ashley from Plate and Pen is due. I decided to go for a plant-based dessert featuring gourd: A spicy pumpkin panna cotta with a treacly caramel sauce, coconut milky crumbles (to die for!) and marinated apple and pumpkin.
Caramel sauce: Melt 100 g brown sugar and allow it to caramelize without burning it. Add 100 ml coconut milk and 15 g coconut butter. Set half of the sauce aside and allow it to cool.
Panna cotta: Simmer 4 g agar agar in 100 ml coconut milk for three minutes. Add 200 g steamed and finely blended pumpkin as well as the second half of the sauce to the milk. Taste with cinnamon, clove and ginger as well as lemon juice. Transfer to a rectangular dish and allow to set in the fridge.
Crumbles: Rub 30 g coconut butter into 100 g whole-wheat flour and 25 g brown sugar until it resembles crumbles. Bake for 6-8 minutes at 180°C. Allow to cool, moisten with 2 tsp coconut milk and then dust with lots of icing sugar.
Marinated spheres: Carve different sized spheres of shortly steamed pumpkin and raw, unpeeled apples. Marinate in lemon juice sweetened with maple leaf syrup.
Assemble by placing different sized cylinders of panna cotta, fruit spheres and crumbles asymmetrically next to sauce dribble. Decorate with gari, fresh hyssop leaves and chrysanthemum blossom.
For more Halloween Gourdgeous collab dishes, check out #halloweengourdgeous on Instagram.
Credit where credit’s due: The dish is inspired by the incredible plating skills of Sabrina Cipolla.