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Cooking with Good Day Austin: Butternut Squash Panna Cotta

371 views · Published 20 October 2014 · 5:07 · Indexed 6 November 2026

Channel: FOX 7 Austin · 2014 · Howto & Style

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For The Pancetta:

1 c. Pancetta, Small Dice

Prior to Making the Panna Cotta Render Pancetta until crispy. Allow to Cool, and Rough Chop until fine crumbles are achieved.

For The Apples:

2 Gala Apples, Peeled, Small Dice. Reserve in Acidualted Water until Needed.

2 Tblsp. Butter, Unsalted

4 Sage Leaves, Chiffonade

For the Butternut Squash Panna Cotta:

8 gr. Gelatin Sheets

142gr. Heavy Cream

120gr. Butternut Squash Puree

7gr. Sugar

3 gr. Salt

Black Pepper, Cracked Fresh T.T.

Zest of 1/2 Lemon & Zest of 1/2 Orange

142gr. Buttermilk

-Bloom Gelatin in Ice Water.

-Combine Cream, Sugar, Salt, Pepper, Butternut Squash Puree and Citrus Zest in Sauce Pan.

-Bring to a simmer, Stirring to Combine, Remove From Heat.

-Off the Heat, add Bloomed Gelatin, stirring to dissolve gelatin.

-Add buttermilk to the mixture, blend thoroughly then stain through a fine mesh strainer.

-Place into desired dish or mould, refrigerate to set.

To Finish:

-Begin to brown butter in saute pan. Once a light color is achieved, add diced apples and continue to cook for 2-3 minutes.

-Add Sage Chiffonade. Remove from heat, allow to cool and reserve.

-Remove Panna Cottas from Refrigerator.

-Garnish the Panna Cotta with pancetta crumbles, sauteed apples and if available drizzle a few drops of chili oil on top.

-Serve Immediately.

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