Serves 2
200g milk
200g cream
60g sugar
100g mascarpone
3.5 leaves gelatine (soaked in cold water and squeezed dry)
100g pumpkin diced x 1.5 cm
50g sugar
60g water
1 vanilla pod
FOR THE CRUMBLE
300g flour (all purpose)
150g butter (unsalted)
75g caster sugar
75g Demerara sugar
Bring milk, cream, mascarpone and sugar to boil, whisk in gelatine, strain and pour into moulds. Refrigerate until set.
Blend or rub flour and butter until it becomes like breadcrumbs, then add sugar until nice crumble. Bake on a non-stick tray at 160C for 10 minutes and then stir, return to oven for further 5 mins and repeat process until crunchy and golden.
Bring sugar, water and vanilla to boil, then add diced pumpkin and leave to cool and marinate for 1 hr.
Rub moulds with warm water until the panna cottas loosen, then turn on to the plate. Spoon over poached pumpkin pieces, then spoon over some crumble and serve.