This modern, savory interpretation of panna cotta comes from Chef Debbie Gold, who participated in the 2000 Workshop. It has the silky, quivery texture of a traditional dessert panna cotta, with an appetizing butterscotch color. For an autumn first course, serve the custard with crisp toasts and a tart salad for contrast. Note that the panna cotta must be chilled for at least four hours before serving.

　　

Ingredients

serves 6

　　

Panna Cotta

1 1/2 teaspoons unflavored gelatin

　　1 cup whole milk, divided

　　3/4 cup heavy cream

　　1/2 cup roasted kabocha squash puree (see Notes)

　　2 teaspoons chopped fresh thyme

　　3/4 teaspoon kosher salt

　　Freshly ground white pepper

　　

Baguette Toasts

18 thin baguette slices, cut on a strong diagonal

　　Extra-virgin olive oil

　　

Salad

1 to 2 heads baby frisée (about 1/4 pound total)

　　2 tablespoons extra-virgin olive oil

　　2 tablespoons golden balsamic vinegar or cider vinegar

　　1/4 cup coarsely chopped marcona almonds (see Notes)

　　Kosher salt

　　

Step 1

For the panna cotta: In a small bowl, sprinkle the gelatin over 1/4 cup of the milk. Let soften for 5 minutes. Place the remaining 3/4 cup milk, the cream, squash, and thyme in a saucepan. Whisk to blend. Warm over moderate heat just until it begins to simmer. Do not allow the mixture to boil.

　　

Step 2

Remove from the heat and add the softened gelatin, stirring until the gelatin dissolves. Season with salt and pepper. Strain through a fine-mesh sieve into a bowl. Let cool to room temperature, stirring occasionally. (You can speed up the cooling by placing the bowl in an ice bath.) Divide among 6 espresso cups or other small ramekins. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

　　

Step 3

For the baguette toasts: Preheat the oven to 400°F. Brush the baguette slices lightly with olive oil on both sides. Bake until golden and crisp, 10 to 12 minutes.

　　

Step 4

For the salad: Trim the core and any dark green outer leaves and leaf tips from the frisée. Tear the pale yellow center leaves into bite-size pieces. Just before serving, put the frisée in a bowl and toss with the olive oil, vinegar, almonds, and a pinch of salt.

　　

Step 5

To serve, put a panna cotta ramekin on each of 6 salad plates. Accompany each portion with 3 toasts and a tuft of frisée salad.

　　

Step 6

Enjoy with Cakebread Cellars Chardonnay Reserve or another rich, barrel-fermented Chardonnay.

　　

Notes

Step 7

For the kabocha squash puree, preheat the oven to 400°F. Cut a small kabocha squash in half and remove the seeds. Put one half in a pie tin or small baking dish, cut side down, reserving the other half for another use. Add 1/2 inch of water. Bake until the squash feels tender when probed, about 45 minutes. Let cool, then scoop the flesh from the skin into a bowl. Stir with a wooden spoon until smooth, then measure out 1/2 cup.

　　

Step 8

Marcona almonds are Spanish almonds that are typically skinned, fried in oil, and salted. They are available at well-stocked grocery stores and specialty food stores. For a substitute, toast whole blanched almonds, then toss with olive oil and salt.

　　The Cakebread Cellars American Harvest Cookbook