Serves: 3 - 4 people
Prep time: 30 minutes, plus curd freezing time
Cooking time: 45 minutes
Ingredients
- 160g pumpkin purée
- 160g cream (35% fat)
- 30g white sugar
- 30g brown sugar
- 1 egg
- a pinch of salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground cloves
Cidre winter fruits:
- 2 tbsp white sugar
- 200g pumpkin, sliced
- 180g figs, quartered
- a splash of cidre
- 5g sprigs of thyme
Method
- Preheat the oven to 170° C.
- Line the bottom of desired cake moulds with cling film.
- Mix together the pumpkin purée, cream, white and brown sugar, egg, a pinch of salt and the ground spices. Pour the batter (up to 1 – 2 cm thickness) into the moulds.
- Bake for 25 – 35 minutes, or until the curd is set but still slightly wobbly in the middle. Remove from the oven and set aside to cool. Freeze until the curd is completely solid.
- To make the cidre winter fruits, caramelise the sugar and then add the pumpkin slices and quartered figs. Once they have softened, deglaze with a splash of cidre.
- Garnish the curd with the caramelised pumpkin and figs, finishing with the fresh thyme sprinkled on top.
