Light and Airy Autumn Pudding
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
ready in 5 h. 40 min.
Ready in
Ingredients
for
- For the mousse
- 3 cups Pumpkin (diced)
- ½ cup Muscovado sugar
- 1 tsp ground mixed spice
- 7 leaves gelatin
- 1 cup cream (30% fat, lightly whipped)
- For the custard
- 4 egg yolks
- ½ cup sugar
- ⅜ cup cream
- ⅜ cup milk
- Vanilla bean (from one pod)
- For the raspberry puree
- ¾ cup Raspberries
- 4 Tbsps sugar
- Raspberries (to garnish)
- powdered sugar (to garnish)
- mint (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.
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