Pumpkin Pudding
Nutritional values
(Percentage of daily recommendation)
| Calorie | 37,813 cal. | (1,801 %) | ||
| Protein | 1,662 g | (1,696 %) | ||
| Fat | 211 g | (182 %) | ||
| Carbohydrates | 6,908 g | (4,605 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 3,241.2 g | (10,804 %) |
| Vitamin A | 145.8 mg | (18,225 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1,503.5 mg | (12,529 %) | ||
| Vitamin K | 7,504.3 μg | (12,507 %) | ||
| Vitamin B₁ | 70.7 mg | (7,070 %) | ||
| Vitamin B₂ | 97.9 mg | (8,900 %) | ||
| Niacin | 1,127.4 mg | (9,395 %) | ||
| Vitamin B₆ | 165.2 mg | (11,800 %) | ||
| Folate | 54,060 μg | (18,020 %) | ||
| Pantothenic acid | 601.4 mg | (10,023 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 18,008 mg | (18,956 %) | ||
| Potassium | 456,399 mg | (11,410 %) | ||
| Calcium | 33,254 mg | (3,325 %) | ||
| Magnesium | 12,035 mg | (4,012 %) | ||
| Iron | 1,201.9 mg | (8,013 %) | ||
| Iodine | 2,122 μg | (1,061 %) | ||
| Zinc | 301.6 mg | (3,770 %) | ||
| Saturated fatty acids | 64.6 g | |||
| Uric acid | 66,021 mg | |||
| Cholesterol | 225 mg | |||
| Complete sugar | 5,858 g |
Ingredients
- for the pudding
- 8 sheets gelatin
- 600 Pumpkin
- milk
- 1 pinch cloves
- 1 pinch cinnamon
- 1 pinch salt
- 4 Tbsps sugar
- 4 egg yolks
- 4 Tbsps Rum
- To assemble and garnish
- 250 grams Pumpkin
- 2 Tbsps vegetable oil
- 1 Tbsp Sesame seeds
- Lemon balm (for garnish)
Preparation steps
Soak the gelatin in cold water for 5 minutes. Cut the pumpkin into cubes and place in a large saucepan. Add the milk and spices to the saucepan and simmer for 25-30 minutes, until the pumpkin is tender. Combine the sugar and 1/8 liter of water in a small saucepan and simmer until the sugar has dissolved. Beat the egg yolks until light and frothy, slowly stream in the sugar syrup while beating, then stir in the rum. Puree the pumpkin with an immersion blender then press through a fine mesh sieve.
Squeeze the excess water from the gelatin and stir into the hot pumpkin puree until dissolved. Stir the egg yolk mixture into the pumpkin puree, transfer the mixture to a medium-sized bowl and refrigerate for 3-4 hours.
To assemble: Cut the pumpkin into cubes and simmer in water until softened. Drain well. Heat the vegetable oil in a large pan and sauté the pumpkin cubes and sesame seeds briefly. Turn the chilled pumpkin pudding out onto a serving platter and surround it with the sautéed pumpkin cubes. Garnish with lemon balm and serve.
