Active Time: 25 Minutes
Total Time: 24 Hours
1lb
Preheat the oven to 350°F.
Cut the top off the pumpkin and scrape out the seeds. Place the pumpkin on a sheet pan and roast it for 1 hour or until soft.
Once cooled, blend in a food processor until smooth
(if using pre made Pumpkin Puree** start here)
Add pectinex to the pumpkin and vacuum seal in a food safe bag.
Refrigerate for 24 hours.
In a shallow heavy bottom saute pan over the lowest heat possible cook the pumpkin puree. Cook for 1 hour or until all the water has evaporated while continuously stirring.
Cool and reserve for future use.
Active Time: 15 Minutes
Total Time: 1 Hour 15 Minutes
4 4oz Ramekins or Mason Jars
In a heavy bottom medium pan add the heavy cream and condensed milk.
In a small mixing bowl, dry mix the vegan gelatin, cinnamon, ginger, cloves and salt and whisk together.
Add the spice mixture to the cream mixture and whisk together.
Add the pumpkin puree, whisk together and bring this mixture to a simmer.
In a small mixing bowl, combine the sugar and egg yolks.
Using a ladle, introduce ⅓ of the hot mixture to the egg yolks and sugar, this is called tempering. It will allow the egg yolks to be warmed, prior to adding to the hot pan. This way they won’t scramble.
Return the warmed egg mixture to the remaining pumpkin mixture and cook for 1 minute.
Portion this mixture in the 4 ramekins and refrigerate for 1 hour.
Active Time: 15 Minutes
Total Time: 1 Hour 15 Minutes
24 Palmiers
Lay out a sheet of Puff Pastry on your work surface.
In a small bowl, combine the remaining ingredients and whisk together. Generously sprinkle the spiced sugar over the puff pastry.
Working from the top of the pastry, fold in the edges over and over until you meet the center of the puff pastry sheet.
Working from the bottom of the pastry, repeat the steps above, until the bottom fold meets the top fold.
Sandwich together and chill in the refrigerator for 1 hour.
Preheat the oven to 400°F.
Remove the palmier log and cut ¼ inch pieces and place on a baking tray with a non stick baking mat.
Cook for 8 minutes and remove from oven. Flip each cookie and return to the oven. Cook for an additional 5 minutes or until golden brown.
Remove from oven and cool on a wire rack.
1 comment
January 1, 2022 10:35 am
I really want to try this recipe, However IMHO, 1 Tbsp. of sugar is not nearly enough for this amount of custard, even taking into account the sugar in the small amount of condensed milk. Also, 1 Tbsp. weighs approx. 12 grams, not 45. Going by weight would probably give you enough sugar.