Pumpkin Panna Cotta with Caramelised Coconut

Prep 20 min. · Cook 30 min. · Total 50 min. · Serves 6

1. Boil the pumpkin until tender. Purée until smooth and homogeneous. Add the sour cream and the icing sugar. Beat with a mixer to a fluffy mixture.
2. Dissolve the gelatine according to the package instructions. Add it to the cream and stir until homogeneous.
3. Divide the finished mixture into suitable moulds.
4. Leave the panna cotta to set for about 3–4 hours in the refrigerator.
5. Turn the dessert out into a suitable serving dish, first briefly dipping the bottom of the cups in hot water.
6. Garnish with caramelised coconut.