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Terrine-style pumpkin pudding | Transcription of yukap's recipe

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yukap

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Ingredients

Pumpkin : net 50g
無糖アーモンドミルク : 200ml
ラカント : 大さじ1〜大さじ2(10g〜20g)
ゼラチン : 5g
ラム酒 : 小さじ1/2

Time required

20minutes

Procedure

1) prepare the pumpkin 00:28
Remove pumpkin skin.
Put it on a heat-resistant plate, cover it with plastic wrap, and heat it in the microwave at 600W for about 2 minutes.
mash with a fork.
2) make the dough 01:03
Place half of the unsweetened almond milk in a heatproof bowl.
Heat in the microwave at 600W for about 1 minute and 30 seconds.
Add gelatin and mix.
Add lakanto and mix.
Add the remaining unsweetened almond milk to 1 little by little, mix, and mix in a bowl.
Add rum and mix.
Strain through a colander 2-3 times and mix.
3) cool 03:55
Pour 2 into the mold.
Cover with plastic wrap and secure with a rubber band.
Chill in the refrigerator for 2 hours or more.
4) 仕上げる 04:18
型に温めたタオルをあてて、生地を取り出す。
4〜5等分に切る。
ギリシャヨーグルト(分量外)、シナモン(分量外)、カボチャの種(分量外)を乗せて完成。

Point

・Recipe for low-sugar, low-fat, low-calorie pumpkin terrine pudding.
・In step 1, the heating time varies depending on the type and size of the pumpkin.
・Adjust the amount of lakanto according to the sweetness of the pumpkin.
・If you use a pack of unsweetened almond milk as a mold, wash it with water.
・You can omit the rum for children or those who don't like alcohol.
・You can mix with a mixer or blender.
・In step 2, remove the fibrous parts of the pumpkin when straining the dough.
・You can use a pudding mold. In that case, you can make two.
・Time required for cooling in the refrigerator for more than 2 hours is not included.