Ricotta pumpkin pudding

Name: ricotta pumpkin pudding
Total time: 35 min
Yield: 4
Ingredients: 150 gram pumpkin; 1 bag vanilla sugar; 4 egg; 3 tablespoon sugar; 150 gram ricotta; 1 tablespoon orange juice; 1 teaspoon orange grater; mespoint cinnamon powder; powdered sugar

Ingredients

Directions

Mix the pumpkin with the vanilla sugar and a few tablespoons of water and simmer with the lid on the pan for about 15 minutes. Puree and let cool.
Preheat the oven to 200 ° C. Beat the egg yolks with the sugar with a mixer into a light yellow mousse. Stir in the ricotta, orange juice and zest, cinnamon and chilled pumpkin puree.
Beat the egg whites stiffly with a pinch of salt. Spat the protein foam carefully through the ricotta mixture. Spread over the pudding molds and put the molds in an oven dish.
Fill the bowl with boiling water until the molds are half covered. Cover with aluminum foil and steam the puddinks in the oven for about 25 minutes.
Let them cool and sprinkle with icing sugar if necessary. Pour the puddinks out of the molds if necessary.
Tasty with some fruit and whipped cream.