{"term_id":20559,"name":"Desserts et collations","slug":"desserts-et-collations-2","term_group":0,"term_taxonomy_id":20559,"taxonomy":"cat-recettes","description":"","parent":0,"count":48,"filter":"raw"}
A recipe by Louise Gagnon. Discover other pumpkin-based recipes on her website,macitrouillebienaimee.com.
Ingredients
Portions: approximately 625 mL (2 ½ cups)
275 g or 500 mL (2 cups) pumpkin shavings
310 mL (1 ¼ cup) sugar
3 cardamom pods
3 star anise pods
1 2.5 cm (1 in.) piece of fresh ginger, cut into 3 slices
½ cinnamon stick
Zest of 1 orange
Juice of 1 lemon
1 egg white (optional)
Dark rum (optional)
Preparation
Put the pumpkin shavings, sugar, 375 mL (1 ½ cup) water, cardamom, star anise, ginger and cinnamon stick in a large pot. Bring to a boil, then let simmer until the pumpkin is tender, approximately 15 minutes. Remove from heat.
Add the orange zest and lemon juice. Let cool for 30 minutes.
Remove and discard the cardamom and star anise pods, the ginger and the cinnamon stick. Puree the pumpkin mixture and strain it through a sieve if there is any pumpkin skin remaining. Pour the mixture into a large Pyrex mold (like a lasagna mold) and let it cool. Cover with plastic wrap and put it in the freezer for at least 4 hours. Then, process it in an ice cream maker or food processer (add an egg white for a silkier texture). Put it back into the freezer until ready to serve. It’s delicious on its own or drizzled with rum.
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