Yield: 1 servings
|355 grams||Petha or red pumpkin|
|1||120 gram sho crusty pastry|
|150 grams||Brown sugar|
|¾ teaspoon||Cinnamon powder; (4 g.)|
|½ teaspoon||Clove powder; (2 g.)|
|½ cup||Single cream; (120 ml.)|
|½ cup||Milk; (120 ml.)|
|1 teaspoon||Custard powder; (5 g.)|
|4 teaspoons||Sugar; (20 g.)|
|6 tablespoons||Milk; (90 ml.)|
|30 millilitres||Mango pulp; (canned)|
|2 teaspoons||Cream; (10 ml.)|
|2 tablespoons||Apricot jelly; (or jam) (30 g.)|
|4||Sprigs mint leaves|
FOR THE CUSTARD
FOR THE VANILLA SAUCE
FOR THE MANGO COULIS
FOR THE APRICOT GLAZE
FOR THE GARNISHING
PEEL and deseed the pumpkin. Grate 225 g. of the pumpkin and cut the rest into 16 batons, four cm. in length. Steam the grated pumpkin until soft (or for about six minutes). Drain the excess liquid, divide into four equal portions and keep aside. Steam the batons separately until soft (for about 10 minutes) and reserve for garnishing.
The custard: Whisk the eggs and sugar in a clean bowl. Add the spices and stir well. Pour in the cream and milk, mix well and pass the mixture through a fine mesh strainer. Keep aside.
The short crust pastry: Dust the work surface with flour, roll out the pastry into a ¼ cm. thick rectangle. Then cut out four discs, 2½ cm. in diameter. Make a lattice by cutting the remaining pastry into ½ cm. wide strips. Place a disc in each of the four individual pie moulds (eight cm.
in diameter) and spread a portion of the grated pumpkin in it. Pour equal quantities of the custard on top, cover with lattice, arrange in a baking tray and reserve for five minutes. Preheat the oven to 350oF.
The vanilla sauce: Make a slurry (thin liquid) of custard powder with two tsp. (10 ml.) water and keep aside. Put sugar and milk in a saucepan. Bring to a boil, lower the heat and add the custard powder mixture. Simmer, stirring constantly, until homogenous for about two minutes). Remove and cool.
The coulis: Put mango pulp in a bowl. Stir-in the cream and keep aside.
To prepare the apricot glaze: Put the jelly in a pan, add two tsp. (10 ml.) water and stir well. Bring to a boil just before serving. Put the tray in the preheated oven and bake until the surface is golden (or for about 20 minutes). Remove, demould on to a cooling rack and brush with the apricot glaze while both are hot.
To serve: Place a pie on each of the four individual dessert plates. Spread the sauce over and the coulis around it, garnish with pumpkin batons and mint sprigs. Serve warm.
Converted by MC_Buster.
NOTES : Makes 4 pies
Converted by MM_Buster v2.0l.