Pumpkin spice panna cotta with chocolate-orange soil & maple-candied pecans

Ingredients

For the pumpkin spice panna cotta (dairy and gluten-free):

• 440ml vegan double cream

• 180ml plant-based milk

• 275gr pumpkin purée cooked down to 225gr

• 150gr light muscovado

• 7 gelatin leaves (this will give you a firm but creamy texture)

• 1.5tsps pumpkin spice 

• 1.5tsps vanilla extract

• 1/4tsp salt

For the chocolate-orange soil:

• 50gr golden caster sugar

• 50gr ground almonds

• 35gr melted butter

• 30gr gluten-free plain flour

• 25gr dark cocoa powder

• 1/2tsp ground cinnamon

• 1/4tsp orange extract

For the maple-candied pecans:

• 120gr pecans, roughly chopped

• 60ml maple syrup

• 1/2tsp ground cinnamon

Method

All the elements for this recipe can be made the night before, especially the panna cotta as it needs to set overnight.

I start by cooking down the pumpkin purée in a small pot on low-medium heat. I stir it continuously so that it doesn’t catch the bottom of the pot. After about 6-8 minutes, I weigh it again and ensure I have around 225gr of purée. I then transfer it back to the small pot and add the pumpkin spice, sugar, and salt, give it a thorough mix, and set aside.

Into a medium-sized pot, I pour the milk, the cream, and the vanilla extract. Using a whisk, I gently stir the spiced and sweetened pumpkin purée into the cream. In the meantime, I soften the gelatin leaves in cold water, as per the instructions on the packet. Once softened, I give them a good squeeze to remove excess water, and one by one I whisk them into the creamy mixture. I then turn on the burner on low heat and using a thermometer, I allow the mixture to come up to 92ºC. It is essential that the cream does not boil. If it does, the panna cotta may not set, so it needs to be carefully monitored and the use of a thermometer is greatly encouraged.

Once it comes to temperature, I remove the pot from the heat, prepare 6 ramekins, and start pouring. This recipe yields 6 portions, with about 150-155ml per ramekin. I set the ramekins aside to allow the cream to come to room temperature, cover in clingfilm, and refrigerate overnight.

I make the chocolate-orange soil next. I start by turning on the oven to 160ºC. In a medium-sized bowl, I mix all of the ingredients together until everything is evenly coated by the cocoa powder and it resembles crumbly soil. I line a baking sheet with baking paper, spread the soil evenly, and bake for 20 minutes, mixing every 5 minutes (do not skip this step). I leave the soil to cool down fully and store it in an air-tight container until it’s time to use it.

For the maple candied pecans, I use a medium-sized pan and add the maple syrup, roughly chopped pecans, and ground cinnamon. I keep the flame on medium heat until the maple syrup starts bubbling, I then lower the flame, and using a heat-safe silicone spatula, I stir constantly until the maple syrup starts to crystallise around the pecans. Once all the liquid evaporates and the pecans are fully candied, I place the pecans on a lined baking sheet and leave to cool completely. I then transfer them to an air-tight container until it’s time to sprinkle them on top of the panna cotta.

To serve, I take the ramekins out of the fridge around 10-15 minutes before serving. Using a warm knife, I carefully loosen the edges of the panna cotta from the ramekins, I then shake the ramekins a few times sideways to loosen the top of the panna cotta too. Turning the ramekin onto the middle of the serving plate, I give the ramekins a few taps until the panna cotta drops out of the ramekin and onto the plate. I generously surround it with the chocolate-orange soil and place a few candied pecans on top. If you’re feeling fancy, some edible gold leaf on top of the pecans will make this dessert look expensive and fancy. The warm spices and the creamy texture make for a truly luxurious dessert - it is sure to impress your guests. Enjoy!