Only recently, I discovered The Pumpkin House when walking through the James Street Market Place in the Fortitude Valley. I was lured in by pure curiosity, intrigued as to what the oil might taste like. After approaching The Pumpkin House's market stall and sampling the Pumpkin Seed Oil (served with a sour cream and red onion dip) I purchased a bottle.
Not only are there a number of health benefits associated with the 100% pure and natural product, but its versatility means you can use through sweet and savoury dishes or on its own to serve with fresh bread. Pumpkin Seed Oil is best used raw or in low temperature recipes and so the idea was born to incorporate the oil into a traditional Italian dessert, Panna Cotta.
Panna Cotta was always a recipe I steered clear of because it contained gelatine, though I've recently discovered that its a deceivingly simple dessert to pull off. And not to mention the flavour of adding Pumpkin Seed Oil - the combination will have you going back for another spoonful every time.
Fill a bowl with cold water and place four sheets of gelatine in to soak.
Using a small saucepan, add the cream and milk and warm over low heat. Add the sugar and bring to a simmer. Stir until sugar has dissolved.
Remove the gelatine from the bowl of cold water and add to the cream mixture. Stir until dissolved the gelatin has dissolved.
Remove the saucepan from the heat and pour the mixture through a sieve into a clean bowl. Add the vanilla, lemon zest and whisk in 50ml of The Pumpkin House’s Pumpkin seed oil.
Lightly oil each mould being used (best to use silicon moulds) and separate the mixture between each mould. Place the moulds into a refrigerator for a minimum of five hours.
Dip the bottom of each mould into a bowl of boiling water and turn upside down onto a plate.
To serve, simply sprinkle lemon rind and roasted pumpkin seeds on top.
To purchase your bottle of Pumpkin Seed Oil or to read more about this premium product, please visit The Pumpkin House at www.thepumpkinhouse.com.au.