Cinnamon-Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle...

So it's not exactly news that Autumn is pumpkin time. From soups to pies, cakes to lattes, over the years, as soon as Autumn arrived, I've made and served pumpkin-based dishes - some successful, some less so. Having just returned from South Tyrol where I enjoyed a vast amount of incredible food (I will post more about that once I have worked through all the images), I'm now ready to take that inspirational mix of Austrian and Italian cooking and get back into my own kitchen. It is, however, a different kind of inspiration that has led me to this recipe. I have been asked to take part in a 'virtual pumpkin party' - how fun does that sound? The idea being that a group (in this case a very large group) of bloggers all post a pumpkin based recipe on the same day and link to each other's recipes. As mentioned, a pumpkin party of the virtual kind. 

Coming up with a pumpkin recipe of my own can of course be as hard or as easy as I want it to be. Pumpkin tarts and soups are great, don't get me wrong, but I wanted to do something really different. Something that would have the autumn/winter flavours combined with the lightness of days that still hold some warmth and sunshine. A late summer and early autumn fusion of sorts. So, I came up with this dessert. A light cinnamon flavoured pumpkin mousse on top of a creamy honey sweetened panna cotta. All topped with some hazelnut brittle. If that sounds tempting, then here's my recipe:

Ingredients to serve four (generously):

You will need four glasses/tumblers for this and a muffin tin. Take into account that the panna cotta will need at least four hours to set before adding the pumpkin mousse.

For the panna cotta:

  • 300ml double cream
  • 250ml semi skimmed milk
  • 4tbsp honey
  • 1 vanilla pod
  • 2 sheets gelatine

For the pumpkin mousse:

  • 1 pumpkin (smallish, roughly 1kg)
  • 1/2tsp ground cinnamon
  • 4tsp honey
  • 2 large egg whites

For the hazelnut brittle:

  • 100g whole roasted hazelnuts
  • 200g caster sugar
  • 2tsp water

How it's done:

Make the hazelnut brittle first:

  • lay out a sheet of baking paper on a heat-proof surface
  • put the sugar and water into a heavy pan
  • melt the sugar over a medium heat until dissolved
  • cook the sugar until light golden (do NOT stir!) but not completely caramelised to keep it just a little soft
  • add the hazelnuts and stir until they're coated
  • now tip out the hazelnuts/caramel onto the baking sheet and spread if needed
  • leave to cool completely
  • once cooled, break or hammer the praline into pieces
  • set aside

To make the panna cotta:

  • put the gelatine leaves into cold water to soak
  • pour the double cream and milk into a pan
  • cut the vanilla pod lengthwise, scrape the seeds out and add them to the pan
  • slowly bring the mix to just about a boil
  • add the honey and stir until completely incorporated
  • now take the gelatine leaves out of the water and squeeze any excess water out
  • add the leaves to the mix and stir until completely dissolved
  • place four glasses diagonally into a muffin tin
  • carefully pour the mix into the glasses (still remaining diagonally) and leave to cool before transferring the tin into the fridge
  • leave the panna cotta to set for a minimum of four hours

To make the pumpkin mousse:

  • preheat your oven to 190C
  • cut the pumpkin into 8 pieces (half, then quarter etc.)
  • scrape out the seeds and strangly bits
  • place the pieces onto a baking tray and put them into the preheated oven
  • roast for around 40 minutes or until you can feel the pieces are soft with a fork
  • remove from the oven and leave to cool
  • now remove the flesh from the skin and put the pieces into a food processor
  • process the pieces until completely smooth
  • add the honey and cinnamon and process until combined, then set aside
  • whisk the egg whites until they form stiff peaks
  • now fold in the egg whites into the pumpkin purée
  • take the set panna cotta out of the fridge and top with the pumpkin mousse
  • top with the hazelnuts and decorate with a whole hazelnut and a cinnamon stick

So, here the big (and I mean HUGE) list of pumpkin recipes from all the other participants of this virtual pumpkin party and all over the web:

Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini

Twigg Studios • Sausage Stuffing Baked in a Pumpkin

Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles

Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream

Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus

Eat Boutique • Pumpkin Scallion Dumplings

A Little Saffron • Pumpkin Stuffed Shells

Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast

Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts

Wit & Vinegar • Pumpkin Butterscotch Banana Split

Style Sweet CA • Pumpkin Creme Brulee Cake

Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy

With Food + Love • Cinnamon Raisin Pumpkin Seed Bread

Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto

Sevengrams • Vegan Pumpkin Pie Ice Cream

Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats

Grain Changer • Pumpkin Spice Baked Oatmeal

Girl Versus Dough • Pumpkin Cranberry Flax Crisps

Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg

Harvest and Honey • Truffled Pumpkin Papardelle Alfredo

Tasty Seasons • Pumpkin Chocolate Chip Cake

Broma Bakery • Pumpkin Butter Pop Tarts

Tending the Table • Roasted Pumpkin and Barley Salad

The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls

Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble

Taste Love and Nourish • Pumpkin Bread Pudding

The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan)

Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage

The Monday Box • Pumpkin Mini Bundt Cakes

Design Crush • Pumpkin Whiskey Cocktail

The Road to Honey • Pumpkin Pie & Chocolate Layer Cake

My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah

Give Recipe • Orange Chocolate Pumpkin Bread

Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge

Beard and Bonnet • Marbled Pumpkin Muffins

Eat Within Your Means • Vegan Pumpkin Blender Muffins

Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds

Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine

Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese

An Edible Mosaic • Pumpkin Spice Chia Seed Pudding

Hey Modest Marce • Mascarpone Pumpkin Pie

Inspired By the Seasons • Pumpkin Applesauce Smoothie

CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze

Sally’s Baking Addiction • Pumpkin Cream Cheese Bundt Cake

Well and Full • Spicy Chipotle Pumpkin Hummus

Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin

SweetPhi • Pumpkin Chili Biscuit Bake

Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts

Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting

Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas

Ginger & Toasted Sesame • Pumpkin Jeon

Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte

Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda

Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice

A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats

Vermilion Red • Pumpkin Pie Souffle

B. Britnell • Vegan Pumpkin Pie

Displaced Housewife • Brown Butter Pumpkin Donuts

Sweet Gula • Pumpkin Cake with Cream Cheese Frosting

La Pêche Fraîche • Pumpkin and Condensed Milk Cakes

Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce

Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding

Kale & Caramel • Goat Cheese & Sage-Stuffed Pumpkin Challah

Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans

Salted Plains • Easy Pumpkin Bread

Liliahna • Chicken Legs with Pumpkin and Tortellini

TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche

Vermilion Roots • Sweet Rice Dumplings with Pumpkin

Celebrate Creativity • Pumpkin Mini Cheesecake Tarts

Serendipity Bakes • Pumpkin Chocolate Cheesecake

So Much Yum • Vegan Maple-Glazed Pumpkin Spice Doughnuts

The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches

Lisli • Pumpkin Pie Cake

Cookie Dough and Oven Mitt • Pumpkin Pie Dip

Fig+Bleu • Pumpkin Granola

The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies

Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce)

Floating Kitchen • Chicken and Pumpkin Chili

The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting

Fork Vs Spoon • Pumpkin Streusel Muffins

Lemon & Vanilla • Pumpkin and Coconut Caramel Flan

Dunk & Crumble • Pumpkin Chocolate Icebox Cake

Chicano Eats • Pumpkin Butter Pan de Muerto

On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans

Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free)

Brewing Happiness • Pumpkin Ginger Breakfast Cookies

A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream

The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies

Fork to Belly • Pumpkin Gnocchi

The Little Epicurean • Chocolate Hazelnut Pumpkin Pie

Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta

What to Cook Today • Spicy Pumpkin Noodle Soup

Food by Mars • Pumpkin Pie (Grain-Free, Diary-Free)

The Bojon Gourmet • Pumpkin Butterscotch Pudding

Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee

Long Distance Baking • Layered Pumpkin Cheesecake

The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate

The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze

Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes

A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze

A Cookie Named Desire • Pumpkin Shrubs

Eating Clean Recipes • Vegan Pumpkin Chia Pudding

Kingfield Kitchen • Vegan Fresh Pumpkin Soup

Drink and Cocktail Recipes • Pumpkin Dirty Chai

The Pig & Quill • Pumpkin Sage Cannelloni (Dairy-Free)

My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake

Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese

Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah

InHappenstance • Pumpkin Scones with Maple Butter

Live Eat Learn • Pumpkin Gingerbread Hot Cocoa

I hope you'll find enough inspiration to get you through Autumn with all these fabulous dishes.


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