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Maple Butternut Squash Panna Cotta {thickened with grass-fred collagen}

Maple Butternut Squash Panna Cotta

Smooth and creamy panna cotta made with roasted butternut squash and maple syrup. Naturally sweetened, a gorgeous dessert.
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Prep Time :20 minutes
Refrigeration Time :4 hours
Yield: 6 servings
Author: Amanda Paa

SCALE:

Ingredients

  • 1 1/2 cups heavy cream
  • 1 cup buttermilk
  • 1/3 cup pure maple syrup
  • 3/4 teaspoon pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • 3/4 cup roasted butternut squash puree*
  • 1 tablespoon gelatin
  • 5 tablespoons cold water
  • crushed cinnamon cookies like gingersnaps, for crumbling on top

Instructions

  • Put the cold water in a wide, shallow bowl and sprinkle the gelatin over it. Set aside for 8 minutes to let the gelatin to soften and absorb the water.
  • In a blender, combine heavy cream, buttermilk, maple syrup, pumpkin pie spice, vanilla and squash puree. Lightly blend just so that it combines and is smooth. Pour into a medium sized saucepan and stir in softened gelatin. Gently bring to medium heat, so the steam rolls off of it, but it does NOT boil, and whisking so that the gelatin dissolves. Cook at this temperature for 3 minutes, then remove from heat and strain through a colander into a liquid measuring cup.
  • Then pour and divide the mixture among 6 ounce, or 4 ounce ramekins/pots/bowls. Let pots cool to room temperature, then cover and refrigerate for at least 4 hours, up to 3 days.
  • When ready to serve, top with crushed cinnamon cookies and swirl of maple syrup. If you’ve reserved some of the squash, you can add that to the top as well.

Notes

*To roast the squash, cut it horizontally at the “neck”, where the bulb meets the stem. Then cut the two pieces in half vertically, and roast at 375 degrees, cut side down with a bit of olive oil rubbed all over their skin. Bake for 30-40 minutes depending on the size, until flesh is fork tender and very soft.
*If you want to un-mold the panna cottas, dip them in a small amount of warm water so that it hits the outside edges, for 30 seconds. Then run a smooth knife around the inside edges and turn them over onto your plate, tapping the top if needed to get the panna cotta to release.