Pumpkin Bavarois like a cheesecake
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| Pumpkin Bavarois like a cheesecake |
Fall is slowly sneaking into the house and the garden. Trees are changing colors, the sun still here is more golden and lower. The whole nature is turning orange and gold and brown, like a beautiful impressionist painting. I just love this time when morning are chilly, misty and frosty, but the days are gloriously sunny.
So, I just feel like eating season treasures like mushrooms, chestnuts, apples,... and of course the gorgeous pumpkin!
This is a recipe I did last year for Halloween but could perfectly be served all around fall till thanksgiving!
Ingredients for 6 to 8 persons:
Crust:
- 170 gr. of almond flour
- 100 gr. of rolled oats (choose the gluten free ones if you are celiac)
- 50 gr of Pecan nuts
- 170 gr. of coconut oil
- 3 tbsp. of Maple syrup
Filling:
- 1 kg of pumpkin puree
- Speculaas spices or a mix of ground cinnamon, clove, anise and nutmeg
- 1l of almond or hazelnut milk
- 8 gr/2tsp. of agar-agar powder
- 5 tbsp. of maple syrup
1/ Prepare the crust, crushing roughly the pecan nuts and mix with all the ingredients in a bowl.
2/Place some cooking paper at the bottom of your mold, and pour the preparation. Press it to make it lean. Place in the fridge.
3/ Steam for 20 minutes the pumpkin. Let it cool, and puree the cooked orange flesh.
4/ Reserve 200 ml of milk and boil it.
5/ In the meanwhile, mix the pumpkin puree with the grounded spices, add slowly the milk while whisking in order to have a homogeneous mixture. Add finally the maple syrup.
6/ When the milk is boiling, sprinkle the agar-agar power and mix quickly during 1 minute. Stop the heat.
7/ Mix well the hot milk with the pumpkin mixture. Pour it on top of the cold crust and let it cool in the fridge till service.
Have a creepy and delicious Halloween party!!!
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