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JAYNE04
Ricotta pumpkin pudding
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Ingredients
Directions
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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.
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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.
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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.
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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.
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Let them cool and sprinkle with icing sugar if necessary. Pour the puddinks out of the molds if necessary.
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Tasty with some fruit and whipped cream.
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Nutrition
140Calories
Fat8% DV5g
Protein14% DV7g
Carbs5% DV15g
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