Ingredients
-
300 grams Queensland Blue pumpkin
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500 millilitres Milk
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1 millilitre Amaretto liqueur
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1 vanilla bean
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100 grams Sugar
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2 Eggs
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Anise Cream
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250 grams double cream 35%
-
750 millilitres Milk
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1 vanilla bean
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1.25 cups Caster Sugar
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12 free range egg yolks
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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.