Giant Pumpkin Fondue Pudding

This mesmorizing Japanese dessert is a perfect way to celebrate fall flavors. The creamy pumpkin pudding is molded into a Bundt pan shape and coated with chocolate ganache, creating a stunning presentation.

Instructions

1. 1

   Make the pumpkin pudding: Place the pumpkin in a medium bowl, cover the bowl with plastic wrap, and microwave for 5 minutes, until the pumpkin starts to soften. Let cool.

2. 2

   In a microwave-proof ramekin, combine the water and gelatin and mix well. Set aside. Microwave the gelatin mixture for 10 seconds, then mix well.

3. 3

   Combine the pumpkin, milk, heavy cream, maple syrup, and gelatin mixture in a blender. Blend until smooth.

4. 4

   Place a medium bowl into a large bowl filled with ice. Strain the pumpkin mixture through a sieve into the medium bowl. Whisk until the mixture begins to thicken.

5. 5

   Transfer the mixture to bundt pan and chill in the refrigerator for 2 hours.

6. 6

   Make the chocolate ganache: Heat the heavy cream in a small saucepan until just boiling.

7. 7

   Transfer to a medium bowl with the chocolate and mix until well combined and smooth.

8. 8

   Invert the pudding onto a serving dish.

9. 9

   Pour the chocolate ganache in the center hole until it overflows over the pudding cake and dust the cake with cocoa powder.

10. 10

    Enjoy!

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