Autumn Cooking: Savory Kabocha Squash Panna Cotta

We're huge proponents of panna cotta as a dessert; this silky eggless custard is so easy and pretty. But what about a savory panna cotta? This two panna cottas from Regina Schrambling use seasonal squash and porcini, and since they use the vegetarian-friendly agar agar, they can even be served warm.

Panna cotta usually has a great deal of cream, a little sugar, and some gelatin for thickening. These two versions have less cream, and more vegetables. The agar-agar used for thickening is made from seaweed, and it's much more robust. It can be served at room temperature or even warm.

We think these savory panna cottas look delicious, like a creamy soup that has been set and served in solid form. The kabocha squash version sounds especially nice, with additions of mascarpone and Aleppo pepper. It sounds like a great way to use some of those gorgeous squash coming to market right now.

Have you ever tried a savory pudding?

Get the recipes: Savory Panna Cotta at PointClickHome

More panna cotta:
Honey Lavender Panna Cotta
Rosewater Yogurt Panna Cotta with Blueberries

(Image: Marcus Nilsson)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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