GIANT PUMPKIN FONDUE PUDDING RECIPE BY TASTY
Here's what you need: pumpkin, gelatin, water, milk, heavy cream, maple syrup, milk chocolate, heavy cream, cocoa powder
Provided by Saki Yamada
Categories Desserts
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make the pumpkin pudding: Place the pumpkin in a medium bowl, cover the bowl with plastic wrap, and microwave for 5 minutes, until the pumpkin starts to soften. Let cool.
- In a microwave-proof ramekin, combine the water and gelatin and mix well. Set aside. Microwave the gelatin mixture for 10 seconds, then mix well.
- Combine the pumpkin, milk, heavy cream, maple syrup, and gelatin mixture in a blender. Blend until smooth.
- Place a medium bowl into a large bowl filled with ice. Strain the pumpkin mixture through a sieve into the medium bowl. Whisk until the mixture begins to thicken.
- Transfer the mixture to bundt pan and chill in the refrigerator for 2 hours.
- Make the chocolate ganache: Heat the heavy cream in a small saucepan until just boiling.
- Transfer to a medium bowl with the chocolate and mix until well combined and smooth.
- Invert the pudding onto a serving dish.
- Pour the chocolate ganache in the center hole until it overflows over the pudding cake and dust the cake with cocoa powder.
- Enjoy!
Nutrition Facts : Calories 483 calories, Carbohydrate 25 grams, Fat 46 grams, Fiber 0 grams, Protein 6 grams, Sugar 24 grams
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