Turkey’s Filiz Yurttaser, who sent this recipe that she and fellow reader Menekse Ahbab enjoy, credits Turkish Executive Chef Rafet Ince for this recipe. If you’ve not made panacotta before, this photo may tempt you into trying it for your next special occasion.
- 500 g cream
- 350 g sugar powder
- 250 g pumpkin
- 200 g strawberries
- 4 pieces/leaves of gelatin
Pour 250 gr sugar on the top of the pumpkins and wait for three hours then put it on fire until it becomes pulp.
Trim the cream with 100 gr sugar, and boil.
Add the pumpkin puree to the boiled cream and stir.
Put the gelatins in cold water. Wait for five minutes and then add it to the puree, too.
Cast the mixture and add one stawberry to each. Set for two hours in the fridge, and then it will be ready to eat.