Yeah, I know it's a little bit late for a pumpkin recipe. But Ivan's parents had a lot of pumpkins last year. Actually it was their first year of growing pumpkins and they didn't even know how to plant them, so the neighbour came to aid. In fact she did the whole work in five minutes. Couple of months later the yard was full to bursting with pumpkins. They were everywhere – hanging down from the fence, over the woods, even into the compost container.
There was a pumpkin as a present for everyone of my parents-in-law friends and neighbours. There were a lot of pumpkins for us too. So this was the season of the big pumpkin eating. We've used them for baking, poaching, juices, jams... We've made pumpkin breads, muffins, cakes, bonbons and whatever you can imagine.
At last we are finishing the last one.
I've bought this book on a clearance sale, just because it was too cheap, but all the recipes I've tried so far turned out to be a real gem. This one too. And like a bonus it's gluten free. Even Ivan liked it considering the fact that he is not such a pumpkin eater as I am.
Potimarron Fondant Recipe:
- 2 eggs whites;
- 2 egg yolks;
- 200 gr pumpkin pulp;
- 40 gr brown sugar;
- 60 gr confectioner's sugar;
- 80 gr ground walnuts;
- 35 gr melted chocolate;
- 50 gr melted butter;
- Butter and cacao for the baking dish.
Steam the pumpkin pulp and mash it with a fork. Let cool.
Preheat the oven to 180ºC. Butter and dust with cacao the baking pan or individual molds. Set aside.
Beat together all the ingredients except the egg whites. Beat the egg whites into soft peaks and gently incorporate them into the mixture. Pour into the prepared dish or dishes and bake for approximately 35 minutes. Let cool completely before serving. Serve with sprinkled confectioner's sugar on top.