Here I show you my easy recipe on how to make a savory pumpkin semifreddo for your family table. If you want to discover various ways of making easy desserts, just follow my blog.
Can’t love chubby pumpkin any more! Pumpkin cuisine, pumpkin bread, pumpkin cheesecake and pumpkin soup…I LIKE THEM VERY MUCH! Today I’ve made a pumpkin semifreddo! Enjoy my universal pumpkin!
250ml fresh cream, 200ml milk, 1/4 pumpkin, lemon juice, 2 egg yolks, 1 teaspoon dry starch, pinch sugar
1.Boil the peeled pumpkin, press it into mashes using a tablespoon. Whip the fresh cream over ice water with an egg beater until 70% done, the new volume shall be 1.5 times more than the original volume. Put the fresh cream into the fridge for cold storage
2.Beat the egg yolks, add sugar, keep whipping until the sugar is melted. Sift the dry starch, mix well. Boil the milk, pour the milk gently into egg yolk liquid<Make sure to pour in SLOWLY or it will turn into an egg soup>, keep swirling while pour, and pour back into the pan
3.Boil with medium fire for about 5 minutes, keep stirring while boil, until the mixture is as dense and thick as polenta, remove the heat. Cool it down over cold water, until the temperature of the mixture is close to the room temperature
4.Put the peeled pumpkin puree into the blender, squeeze a half lemon’s juice into the blender, and mash
5.Mix the dense egg milk liquid with fresh cream, and add pumpkin puree, stir with an egg beater for a while, until they’re well mixed
6.Pour it into a container, with height lower than 6cm, the bigger volume the better. Put it into the freezer for freezing over 4 hours. Stir once a time after each 1 hour, in this way the ice crystals will disappear