Bran biscuit with pumpkin and feta
2020-08-13 / test@t
Pumpkin pie
Ancient people believed that the gods hide the sun in a pumpkin, because it is by this time that the pumpkin turns golden. A sunny honey and light pumpkin dessert with spicy golden raisins, citrus-ginger notes of cardamom, sweet-peppery notes of nutmeg and warm vanilla notes. This dessert will be the perfect accompaniment for a cozy autumn tea party.
Ingredients
- pumpkin 1 kg
- semolina 100 g
- light raisins 70 g
- natural honey 2 tbsp
- chicken egg 2 pcs.
- brown sugar 1 without top tbsp
- cardamom (boxes) 3 pcs.
- 1/2 tsp nutmeg
- sugar with natural vanilla 1 tsp
- salt 1/4 tsp
STEP-BY-STEP COOKING RECIPE
Step 1
Peel the pumpkin, cut into medium-sized slices and steam. If you cook it in the usual way, it is better in a little water under a tightly closed lid over low heat. Let it take a little longer, but the pumpkin will remain fragrant and sweet, and not boiled and watery. Drain the water after cooking. Puree the pumpkin with a blender.
Step 2
Add squeezed raisins to the pumpkin puree, 2 tbsp. honey, 0.5 teaspoon nutmeg, 100 gr. semolina, 1 tsp. sugar with natural vanilla (can be replaced with ordinary vanilla - on the tip of a knife). Stir until smooth.
Step 3
Separate the yolks from the whites. Proteins with 1/4 tsp. beat the salt until soft peaks. Beat the yolks separately with 1 tbsp. powdered sugar with cardamom until white.
Step 4
First, add the yolk mixture to the pumpkin mass. Stir until smooth. You can use a mixer at low speed. And then gently stir in the whipped egg whites with a spatula. Stir from bottom to top in one direction. Do not use a mixer, otherwise all the splendor and airiness from the proteins will disappear like morning mist.
Step 5
Line the baking sheet with baking paper. Put the pumpkin mass, smooth and send to the oven preheated to 180 degrees. Bake until tender. Visually, readiness can be determined when the surface of the pumpkin pie begins to crack. Or a wooden skewer.
Step 6
We take out the pumpkin pie. Let cool and refrigerate for 12 hours (it is better to cook in the evening and in the refrigerator overnight). And the next day, boldly cut off a small piece, serve 1 tbsp. natural yogurt and 1 tsp. lingonberry / cranberry / orange jam or like blueberry jam in my photo. And send all that wealth of flavor and not-so-huge calories into your mouth.
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