Ingredients
- 120 g full cream milk
- 150 g egg yolks (approx 8-9 eggs)
- 80 g caster sugar
- 250 g pouring (whipping) cream
- 330 g pumpkin flesh, seeds removed, peeled, cut into cubes (2 cm)
- 30 g unsalted butter
- 1 Pinch salt
- 1 pinch ground cinnamon
- 1 pinch grated nutmeg
- 10 g gold leaf gelatine
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place milk, egg yolks, caster sugar and cream into mixing bowl and combine 5 sec/speed 5. Transfer into a bowl and set aside. Clean and dry mixing bowl.
Place the pumpkin, butter, salt, cinnamon and nutmeg into mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
Cook 20 min/Varoma/speed 2, then purée 20 sec/speed 8. Scrape down sides of mixing bowl with spatula.
Soak the gelatine in ice cold water for 5 minutes to soften. After 5 minutes, drain gelatine and discard water.
Mix speed 3 adding the reserved milk mixture through hole in mixing bowl lid onto rotating blades. Once all mix has been added cook 5 min/90°C/speed 4.
Add soaked gelatine then blend 1 min/speed 4 or until gelatine has dissolved completely.
Pour the pumpkin cream into a shallow tray and cover with plastic wrap ensuring the plastic touches the surface of the cream to prevent a skin from forming.
Place pumpkin cream into the refrigerator to chill for a minimum 5 hours.
Once the cream is chilled, remove from the refrigerator and beat well with a Thermomix spatula until smooth.
Transfer pumpkin cream into a piping bag and use as desired in your own Halloween dessert.
Tip
Using the Thermomix to produce a silky smooth purée consistency, I have created a delicious pumpkin cream that has body and sits perfectly next to the bacon and maple in my featured dessert. Pumpkins have such a sweet flavour that I wonder why they are not used more often in the pastry kitchen.
My Thermomixers (I have four!) are constantly in use. They mix my liquid chocolate spray mixes, make custards, creams and curds and break cookie dough down into crumb for some of my tube desserts. The pumpkin cream in this recipe is delicious and versatile, here I have used it in my popular but unusual ‘Pumpkin, Milk Chocolate, Maple & Sweet Bacon Tube dessert which can be found on my Studio menu when pumpkins are in season. You could pair your cream with ice cream and a hazelnut crumble or use it in pies and tarts. Happy Halloween!!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
We used Darren's silky smooth recipe to create these adorable Pumpkin cream tarts using the shortcrust pastry from your Everyday Cookbook. Just blind bake the pastry until golden and then add the mixture to the cooled tart case and refrigerate until set.
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