gluten freedessertsdessert

Giant Pumpkin Fondue Pudding

Name: Giant Pumpkin Fondue Pudding
Cook time: 165 min
Total time: 165 min
Yield: 4 servings
Ingredients: 400 g pumpkin, peeled and chopped; 5 teaspoons gelatin; 3 tablespoons water; 1 ⅔ cups milk; ¾ cup heavy cream; ½ cup maple syrup; 200 g milk chocolate, chopped; 1 cup heavy cream; cocoa powder, for serving

By Tasty2 hr 45 min4 servings

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
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
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
Combine the pumpkin, milk, heavy cream, maple syrup, and gelatin mixture in a blender. Blend until smooth.
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
Transfer the mixture to bundt pan and chill in the refrigerator for 2 hours.
6
Make the chocolate ganache: Heat the heavy cream in a small saucepan until just boiling.
7
Transfer to a medium bowl with the chocolate and mix until well combined and smooth.
8
Invert the pudding onto a serving dish.
9
Pour the chocolate ganache in the center hole until it overflows over the pudding cake and dust the cake with cocoa powder.
10
Enjoy!