Trellis Pumpkin Pie

Trellis Pumpkin Pie Ingredients

355 g Petha or red pumpkin	1 ts Custard powder; (5 g.)
1 120 gram sho crusty pastry	4 ts Sugar; (20 g.)
FOR THE CUSTARD	6 tb Milk; (90 ml.)
3 Eggs	FOR THE MANGO COULIS
150 g Brown sugar	30 ml Mango pulp; (canned)
3/4 ts Cinnamon powder; (4 g.)	2 ts Cream; (10 ml.)
1/2 ts Clove powder; (2 g.)	FOR THE APRICOT GLAZE
1/2 c Single cream; (120 ml.)	2 tb Apricot jelly; (or jam) (30
1/2 c Milk; (120 ml.)	FOR THE GARNISHING
FOR THE VANILLA SAUCE	4 Sprigs mint leaves

Instructions for Trellis Pumpkin Pie

PEEL and deseed the pumpkin. Grate 225 g. of the pumpkin and cut the rest into 16 batons, four cm. in length. Steam the grated pumpkin until soft (or for about six minutes). Drain the excess liquid, divide into four equal portions and keep aside. Steam the batons separately until soft (for about 10 minutes) and reserve for garnishing. The custard: Whisk the eggs and sugar in a clean bowl. Add the spices and stir well. Pour in the cream and milk, mix well and pass the mixture through a fine mesh strainer. Keep aside. The short crust pastry: Dust the work surface with flour, roll out the pastry into a 1/4 cm. thick rectangle. Then cut out four discs, 2.5 cm. in diameter. Make a lattice by cutting the remaining pastry into 1/2 cm. wide strips. Place a disc in each of the four individual pie moulds (eight cm. in diameter) and spread a portion of the grated pumpkin in it. Pour equal quantities of the custard on top, cover with lattice, arrange in a baking tray and reserve for five minutes. Preheat the oven to 350oF. The vanilla sauce: Make a slurry (thin liquid) of custard powder with two tsp. (10 ml.) water and keep aside. Put sugar and milk in a saucepan. Bring to a boil, lower the heat and add the custard powder mixture. Simmer, stirring constantly, until homogenous for about two minutes). Remove and cool. The coulis: Put mango pulp in a bowl. Stir-in the cream and keep aside. To prepare the apricot glaze: Put the jelly in a pan, add two tsp. (10 ml.) water and stir well. Bring to a boil just before serving. Put the tray in the preheated oven and bake until the surface is golden (or for about 20 minutes). Remove, demould on to a cooling rack and brush with the apricot glaze while both are hot. To serve: Place a pie on each of the four individual dessert plates. Spread the sauce over and the coulis around it, garnish with pumpkin batons and mint sprigs. Serve warm. Converted by MC_Buster. NOTES : Makes 4 pies Converted by MM_Buster v2.0l.

Main Ingredient: PieCuisine: Uncategorized

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