Pumpkin Pudding

Ingredients

• 8 sheets of white gelatin
• 600 g pumpkin flesh
• milk
• a pinch of cloves
• a pinch of cinnamon
• a pinch of salt
• 4 tbsp sugar
• 4 egg yolks
• 4 tbsp rum
• 250 g pumpkin flesh
• 2 tbsp oil
• 1 tbsp Sesame seeds
• Lemon balm (for garnish)

Instructions

1. 1.

   Soak gelatin in cold water for 5 minutes. Dice the pumpkin flesh and put it in a pot. Add milk and spices. Cook the pumpkin until soft, about 25-30 minutes. In another pot, add sugar. Pour ⅛ l water over it and cook until the sugar dissolves. Whisk egg yolks until frothy, adding the sugar syrup as you go. Stir in rum. Puree the pumpkin and strain through a fine sieve.

2. 2.

   Squeeze out excess liquid from gelatin and dissolve it in the hot puree. Stir this into the egg-yolk-rum mixture. Rinse a bowl with cold water and pour the pumpkin puree into it. Chill in the refrigerator for 3-4 hours until set. Dice more pumpkin flesh. Steam briefly in a little water until just tender. Drain well. Heat oil in a pan, brown sesame seeds. Pour the pumpkin pudding onto a plate and top with the sesame‑seasoned pumpkin cubes. Garnish with lemon balm and serve.