Nateur Cooking with Romilly Dauphin Newman: Holi (mane) Pumpkin Panna Cotta

Nateur Cooking with Romilly Dauphin Newman: Holi (mane) Pumpkin Panna Cotta

Eating healthy doesn’t have to be boring. It’s still possible to indulge in your favorite foods, while nourishing your body at the same time. Here we share clean versions of delicious recipes that will leave you feeling and looking incredible and not to mention, insanely satisfied!

Name: Romilly Dauphin Newman

Instagram: @romillynewman

Tell us about yourself: I’m a chef, food stylist, and tastemaker based in New York City. I’m of the belief that the table you set, and the dinner you make, is only as good as the people who sit around it and the fun you have.

Favorite dish to serve at a dinner party: Whole salt baked fish

Favorite skin food ingredient and why: Olive oil! I think every dish tastes better with a final drizzling of really good olive oil, and it leaves my skin glowing and supple.

Top three Instagram accounts for inspiration: @skyemcalpine, @king.newyork, @fionaleahy

Must-have cookbook: River Cafe 30

Favorite tableware brand/items: Always lots and lots of Cire Trudon tapers. I’m also an antique silverware hoarder.

Dinner ambiance or vibe when throwing a party: Vampy-gourmande. Dim lighting, lots of flowers and candles. Simple food. Amazing elements cooked really well. Everything served family style.

Three things you always keep in your refrigerator: Dijon mustard, sage, olives.

Favorite healthy treat: Apples and honey

Eat this recipe for: Decadent fall dessert!

Recipe: Coconut- Collagen Pumpkin Panna Cotta


For Panna Cotta:

1 13 oz can original coconut milk

1/3 cup maple syrup

1/3 cup pumpkin purée

1 scoop holi (mane)

1 tsp vanilla extract

1 tsp ground cardamom

1/2 tsp ground cinnamon

½ tsp ground cloves

2 tbsp water

1 tbsp gelatin

Maldon or Kosher Salt

For Date Syrup:

10 medjool dates

1 cup water

½ teaspoon cinnamon

½ teaspoon cardamom

For Toasted Kasha:

¼ cup kasha (buckwheat)

1 tbsp coconut oil

To Make:

Grease 4 ½ cup (4oz) ramekins with coconut oil. Set aside.

In a small bowl add water and sprinkle gelatin on top. Let sit for 5 minutes.

Meanwhile, heat coconut milk, sugar, spices, holi mane, vanilla, pumpkin and salt to taste in a saucepan on medium low heat. Bring to a boil, then turn heat down to low. Once everything is combined, whisk in gelatin. Take off heat and strain into ramekins. Chill for at least 4 hours or up to overnight.

In a small sautée pan, heat coconut oil on medium-low heat. Add kasha, and cook, stirring frequently, until golden brown. 3-5 minutes. Transfer to a paper towel-lined plate and set aside.

In a medium saucepan, add dates, water, and spices.  Bring to a boil, then let simmer for 15-20 minutes, until a rich sauce has formed. If it becomes too thick, you can add water at any point. Once done, strain through a fine mesh sleeve, lightly pushing on dates to release any delicious flavor.

To serve

Flip ramekin onto your serving plate to release the panna cotta. If you’re having trouble, you can run the bottom under hot water for a second. Top with a generous drizzle of date syrup, toasted kasha, and a sprinkling of salt. Enjoy !