Pumpkin Sformato and Anise Cream
Ingredients
- 300 grams Queensland Blue pumpkin
- 500 millilitres milk
- 1 millilitres 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
Instructions
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 120 °C/ 248 °F 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.
Notes
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