Dance of the Sugar Pumpkin Fairy is the birth child of polymorphous christmastide precepts. Pumpkin pie meets panna cotta, powered by a potent punch of ginger that positively mirrors the phenomenal crescendo of Tchaikovsky’s Dance of the Sugar Plum Fairy – primitively as a playful prickle on the tongue, which then puffs up into profound perilous pungency that only ginger-lovers will take pleasure in and proclaim ‘Hallelujah!’ A precise prudent pinch of agar and kudzu powder stabilises the sweetened pumpkin-coconut milk pudding, The product is a panna cotta with the perfect precarious balance of wobble vs custard. A peculiar phenomenon!
Without further ado on periphrastic alliterative chatter, I hereby present to you pumpkin panna cotta with apple cider reduction, otherwise christened Dance of the Sugar Pumpkin Fairy. This parsimonious holiday dessert is nut-free, oil-free, refined sugar-free, gluten-free and performs well at home parties to outdoor picnics, since it is stable at room temperature and does not require refrigeration.
Have a pleasant and peaceful Christmas peppered with profuse pixie dust. May you have visions of sugar pumpkins dancing in your head!
- 500 g steamed pumpkin
- 160 g (2/3 cup) full-fat coconut milk (see Notes 1)
- 96 g (1/4 cup + 2 tbsp) coconut nectar
- 80 g (1/3 cup) ginger juice, freshly squeezed
- 1/4 tsp Himalayan salt
- 30 g (3 tbsp) kudzu powder, dissolved in equal quantity of filtered water to create a slurry (see Notes 2)
- 3.5 g (1/2 tbsp) agar powder
- Coconut oil, for greasing
- 300 g (1 1/4 cup) apple cider or freshly-pressed apple juice
- 1 stick Ceylon cinnamon
- 1 tsp coconut sugar (optional)
- Lightly grease individual ramekins with coconut oil.
- In a blender, combine all the ingredients. Blend on high speed until smooth and creamy. Transfer the mixture out into a saucepan and simmer for 3-4 minutes until the agar and kudzu powder is activated, stirring continuously throughout the process. Alternatively if your blender has a temperature setting, blend at 95-100°C for 5 minutes.
- Immediately pour the mixture into prepared ramekins. Place in the refrigerator for at least 4 hours to set. It can be stored up to 4 days in the refrigerator.
- Place apple cider, cinnamon stick in a 1 quart sauce pan and place on low to medium heat for 30 minutes until reduced by a third. Discard the cinnamon stick.
- Gently tap ramekins to unmold the panna cotta just before serving. To serve, place panna cotta on a plate and drizzle with apple cider reduction.
- To make full-fat coconut milk. blend 1 part (90 g / 1 cup) desiccated coconut with 1 part (240 g / 1 cup) filtered water and squeeze through a nut-milk bag.
- I am using Clearspring UK kudzu powder. You may substitute double the amount of arrowroot powder (60 g) for kudzu powder.