Pumpkin Pudding with Frozen Whipped Cream and Almonds
- 400 grams Pumpkin
- 1 Tbsp butter
- 75 milliliters Vegetable broth
- 1 generous pinch chili peppers
- 1 Tbsp lemon juice
- 50 grams Crème fraiche
- 2 eggs
- cayenne pepper
Cut the pumpkin flesh into cubes and saute in hot butter, pour in broth, cover and simmer over low heat for about 20 min.utes until soft. Preheat the oven to 175°C (approximately 350°F). Blend pumpkin with chile, lemon juice, sour cream and eggs in a blender. Season with pepper, allspice and cayenne pepper.
Butter the ramekins. Place the ramekins in a large baking dish, pour in hot water and the place in the oven for about 40 minutes. Meanwhile, beat the cream until stiff, fill a pastry bag, make 4 rosettes on baking paper and freeze them. To serve, take the pudding from the oven, put whipped cream rosettes on top, place almonds and sprinkle with salt.