Egg-based pumpkin pudding

Step-by-step cooking

1. Step 1:

   

   Ingredients.

2. Step 2:

   

   Cut the pumpkin into cubes, boil in water until ready.

3. Step 3:

   

   Drain the water, turn the pumpkin into a puree in a blender.

4. Step 4:

   

   Separate the yolks from the proteins, leave one protein for decoration, it is desirable to cool it. Beat the yolks with sugar until light.

5. Step 5:

   

   Combine the yolks, cooled pumpkin puree, breadcrumbs, butter, aromatic spices to taste and mix well.

6. Step 6:

   

   2 whisk the protein to a stable dense foam.

8. Step 7:

   

   With careful movements from top to bottom, we introduce the whipped whites into the pumpkin mass, mix until smooth.

9. Step 8:

   

   The mass is transferred to a greased and sprinkled with breadcrumbs form. Bake in heated to 180-190 degrees. bake in the oven until golden brown.

10. Step 9:

    

    While the pudding is baking, whisk the remaining protein. Without stopping whipping, add sugar and a few grains of citric acid to taste for stability. Beat until firm peaks.

11. Step 10:

    

    When the pudding is ready, turn off the oven, leaving the dessert in it for another 10 minutes. Then, from the syringe, we randomly decorate the pudding with whipped protein.

12. Step 11:

    

    Put it back in preheated to 200 deg. bake for 4-5 minutes. Outside, the proteins will turn brown and become more dense, but inside they will remain airy and soft.

13. Step 12:

    

    Let the dessert cool completely. Bon appetit!