Ingredients
-
300 grams Queensland Blue pumpkin
-
500 millilitres Milk
-
1 millilitre Amaretto liqueur
-
1 vanilla bean
-
100 grams Sugar
-
2 Eggs
-
Anise Cream
-
250 grams double cream 35%
-
750 millilitres Milk
-
1 vanilla bean
-
1.25 cups Caster Sugar
-
12 free range egg yolks
-
20 grams anise seed
Directions
Sformato
- Simmer the pumpkin till soft in the milk with sugar and vanilla bean.
- Add the amaretto and the eggs and whisk well.
- Put into moulds and cook in a water bath in a preheated 120C oven for 50 minutes.
- Cool and unmould onto serving plates.
- Serve with anise cream and a slice of liquorice.
Anise Cream
- Place the milk, cream, anise seed and 1 cup of sugar in a saucepan and bring to the simmer, then remove from the heat.
- Meanwhile beat the egg yolks and remaining sugar in a bowl until thick and pale.
- Pour in the milk mixture and mix to combine.
- Cook in a double boiler, stirring, until thick.
- Strain and cool in the fridge.
