Sunshine panna cotta

Chef Timothy Wastell
(substitute any saucy squash for the Sunshine)

Serves 8-12  


1 qt heavy cream

2 C milk

1.5 C  Sunshine squash puree

1 C sugar

7 sheets gelatin




Submerge the gelatin sheets completely in a bowl or pan of ice water.

Combine the cream, milk and sugar in a medium sized, heavy bottomed saucepan and bring to a simmer. Add the squash puree and whisk until smooth, keeping the heat on low. Remove from heat. Remove the gelatin sheets from the ice water, they should be pliable and elastic. Squeeze away any excess water and whisk into the warm squash base, one sheet at a time, until completely smooth. Taste and adjust the seasoning with salt if necessary, and pour into desired serving vessel or vessels, and refrigerate for at least three hours before serving.