This is the final post in the framework of the month of photo recipes with the iCook cookware test drive. For him, I chose an autumn pumpkin and quince pudding. Of course, you can choose your combinations: with apples, carrots, pears.
A wonderful light fruit dessert, and it takes only 5-7 minutes to prepare the sauce.
- 150-170 g pumpkin
- 1 large ripe quince
- 2 eggs
- 1 tsp. flour
- 150 ml of milk
- 4 tbsp sugar
- 2 tbsp semolina
Pumpkin and quince are cut into small pieces, after removing the hard core. Steam until softened.
For the sauce we take a small saucepan. There we put 1 yolk, 100 ml of milk, a piece of butter (about 40 g or 2 tablespoons), 2-3 tbsp. sugar, 1 tbsp. flour and a little vanilla (2 cm from the pod, after removing black seeds or a little vanilla). Stirring, bring to a boil and turn off.
Wipe soft fruits through a sieve and beat in a blender until mashed. Add the remaining 50 ml of milk and 2 tbsp. sugar, transfer to a saucepan and bring to a boil, stirring constantly.
Gently pour semolina. Stirring, cook for 5-7 minutes.
Cool the mixture a little. Separate the yolk from the protein. First mix the yolk well, followed by the protein with light, careful movements. Steam cooking (in a water bath) for about 10 minutes. Spread the pudding in molds or glasses, cover with cling film and let cool in the refrigerator. (If you like pie shaped pudding, add a little starch, agar or flour to the dough, so the pudding will be denser; in this case, bake it in the oven at 150C for 15 minutes and cool.)
Serve with creamy sauce.
Pumpkin and quince are cut into small pieces, after removing the hard core. Steam until softened.
For the sauce we take a small saucepan. There we put 1 yolk, 100 ml of milk, a piece of butter (about 40 g or 2 tablespoons), 2-3 tbsp. sugar, 1 tbsp. flour and a little vanilla (2 cm from the pod, after removing black seeds or a little vanilla). Stirring, bring to a boil and turn off.
Wipe soft fruits through a sieve and beat in a blender until mashed. Add the remaining 50 ml of milk and 2 tbsp. sugar, transfer to a saucepan and bring to a boil, stirring constantly.
Gently pour semolina. Stirring, cook for 5-7 minutes.
Cool the mixture a little. Separate the yolk from the protein. First mix the yolk well, followed by the protein with light, careful movements. Steam cooking (in a water bath) for about 10 minutes. Spread the pudding in molds or glasses, cover with cling film and let cool in the refrigerator. (If you like pie shaped pudding, add a little starch, agar or flour to the dough, so the pudding will be denser; in this case, bake it in the oven at 150C for 15 minutes and cool.)
Serve with creamy sauce.
