Pumpkin Seed Panna Cotta With Hazelnut Cream

Submitted by derMoerder

Ingredients (4 Servings)

Toast the pumpkin seeds in a dry pan until they smell, well... toasty.
Grind fine in a food processor or with a mortar and pestle. Keep a tsp reserved for finishing garnish.

Stir the gelatin into a cup of the cold milk to bloom. You need to do this or the gelatin will not disperse evenly. It will need to sit for around five minutes or so, at least.
Heat the remaining milk with the cream and add your pumpkin seeds and a tiny drop of vanilla. Let sit covered for fifteen minutes. We're trying to steep the flavor out of the seeds and into the dairy.
When there is a strong pumpkin seed flavor, strain out the seeds.
Heat the dairy back up near a boil and add the bloomed gelatin and milk. Whisk it in.
Pour into four shaped containers or ramekins. Place in the refrigerator. They should set partially after about 30 minutes, so you can cover them and leave them in the fridge for another two hours or so until fully set.

Now follow the recipe for crème anglaise, halving all the ingredients and with only a tiny drop of vanilla. Refrigerate.

Run a knife gently along the edge of the panna cotta molds to loosen, then turn over on the plate and shake downward to remove from the mold.
Pour a few Tbsp of crème anglaise around the panna cotta on the plate.
Tilt the plate to spread out a thin layer of the crème around the panna cotta. Don't overdo it, we don't want to overhwelm the pumpkin seed flavor.
Sprinkle a bit of pumpkin seed onto the panna cotta and some more hazelnut onto the crème around it. Garnish with a mint sprig and serve.