Maple And Pumpkin Panna Cotta - cooking recipe

Ingredients

1 1/2 inches piece fresh ginger, grated
1 small organic pumpkin
1 tablespoon agar-agar flakes
1 cup filtered water
4 -5 tablespoons maple syrup
1 -2 tablespoon extra virgin coconut oil
1/4 teaspoon flaked sea salt
1 pinch ground cinnamon
splash vanilla extract
squeeze lime juice

Preparation

Peel the ginger and placing it in the freezer to firm up. Fresh ginger will be too fibrous and overpowering.
Peel and chop the pumpkin into matchbox sized pieces, toss with olive oil and roast at 400* for 30 minutes.
Mash enough pumpkin to make 1 1/2 cups, grate the frozen ginger over it, and set aside.
Sprinkle the agar agar into the cold water and bring to a gentle simmer for 4-5 minutes without stirring.
Throw everything but the agar agar mix into the blender. Blend on high speed, slowly adding the agar mix until all is smooth.
Pour into ramekins, jam jars, or a large serving container and refrigerate until set.