Panna cotta with citrus fruit and pumpkin ice cream

Preparation

Panna cotta

1. Heat the milk and cream to 60°C.
2. Slice the vanilla pods longwise and remove the inside.
3. Add the vanilla and sugar and infuse for 20 minutes.
4. Soak the gelatine in cold water for 5 minutes.
5. Add the gelatine to the mixture and strain to remove the vanilla pods.

Pumpkin ice cream 

1. Clean and cut the pumpkin in cubes.
2. Place in a pan with the water and sugar and heat.
3. When the pumpkin is well cooked, blend. 
4. Mix all the ingredients and put in an ice cream maker (or place in the freezer and churn regularly by hand).

Spiced citrus fruits 

1. Divide the orange and the grapefruit into quarters.
2. Put the other ingredients in a pan, heat and reduce to a syrup.
3. Mix the spice syrup with the quartered citrus fruit.
4. Arrange on a plate and serve.

Recipe: Bert de Rycker, Küchenchef im Restaurant Le Rawyl, Randogne