Light and Airy Autumn Pudding

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Light and Airy Autumn Pudding
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Health Score:
Health Score
5,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
ready in 5 h. 40 min.
Ready in
Calories:
806
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie806 kcal(38 %)
Protein49.49 g(51 %)
Fat35.92 g(31 %)
Carbohydrates76.93 g(51 %)
Sugar added64.5 g(258 %)
Roughage1.93 g(6 %)
Vitamin A1,193.11 mg(149,139 %)
Vitamin D1.62 μg(8 %)
Vitamin E2.42 mg(20 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.52 mg(47 %)
Niacin2.57 mg(21 %)
Vitamin B₆0.18 mg(13 %)
Folate56.54 μg(19 %)
Pantothenic acid1.5 mg(25 %)
Biotin10.16 μg(23 %)
Vitamin B₁₂0.67 μg(22 %)
Vitamin C14.37 mg(15 %)
Potassium500.2 mg(13 %)
Calcium177.65 mg(18 %)
Magnesium38.47 mg(13 %)
Iron2.3 mg(15 %)
Iodine43.2 μg(22 %)
Zinc1.26 mg(16 %)
Saturated fatty acids21.09 g
Cholesterol308.16 mg
Author of this recipe:
How healthy are the main ingredients?
milkRaspberryRaspberry

Ingredients

for
4
For the mousse
3 cups
½ cup
1 teaspoon
7 leaves
1 cup
cream (30% fat, lightly whipped)
For the custard
4
½ cup
cup
cup
vanilla seed (from one pod)
For the raspberry puree
¾ cup
4 tablespoons
Raspberries (to garnish)
powdered sugar (to garnish)
Mint sprig (to garnish)

Preparation steps

1.
For the mousse, place the pumpkin in a pan and cover with water. Bring to a boil then simmer for 15 minutes or until the pumpkin is very tender.
2.
Drain the pumpkin, reserving about 100ml of the water, and pass it through a fine sieve. Add the sugar, spice and reserved water and let the mixture cool.
3.
Soak the gelatine according to the packet instructions then stir into the pumpkin mixture. Fold this into the whipped cream and pour into four 200ml moulds. Put in the fridge for 4 hours or until set.
4.
For the custard, whisk the egg yolks with the sugar until thick and creamy. Heat the cream, milk and vanilla seeds in a small pan until just simmering then remove the pan from the heat and gradually whisk into the egg yolk mixture.
5.
Pour the custard into the pan and cook very gently, stirring all the time, until the mixture has thickened. Remove the pan from the heat and set aside.
6.
For the raspberry puree, place the raspberries and sugar in a small pan and heat very gently until the juice begins to run and the sugar has dissolved. Pass the mixture through a fine sieve and set aside.
7.
To serve, carefully un-mould the mousses onto the centre of each plate. Pour the custard around the mousses, drizzle over the puree and scatter over the raspberries. Dust the dishes with icing sugar and serve garnished with mint sprigs.