Pumpkin Pudding With Cinnamon Coconut Whipped Cream Recipe 435

Steps:

• Place the gelatin in the bottom of a small bowl. Cover the gelatin with water and let it bloom. Alternatively, you can mix it using a fork. In a saucepan, gradually warm the coconut milk over medium-low heat. Add the bloomed gelatin. Using a flat whisk, whisk until you can no longer see the gelatin. Remove from the heat. Place the pumpkin, raw honey or maple syrup, cinnamon, and cloves in a food processor fitted with a steel blade. Pulse until fully incorporated, scraping down the sides as needed. Add the coconut milk mixture to the food processor and pulse until everything is combined. Divide the pudding mixture among your dessert dishes, with room to spare with the topping. I used small ramekins for the kids and larger {relatively speaking} for adults. Chill in the fridge until set (20 minutes to an hour). Meanwhile you can prep the coconut whipped topping. Remove a chilled can of organic coconut milk from the fridge, open it with the can facing upside down, pour off the milk - there should be a good amount of solid "cream" at the top of the can. Scoop the thick cream out and place into a mixer bowl. Add raw honey or maple syrup and cinnamon. Whip for a few seconds. Resist any temptation to dive right into the bowl... When the pudding is set, add a nice dollop to the center of each ramekin and spread it evenly outward with the back of a teaspoon. Serve immediately or chill to let the topping set slightly.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Toss bread cubes with 1 cup whipping cream and milk in a large bowl until all bread is moistened.
• Whisk together pumpkin puree, brown sugar, eggs, cinnamon, vanilla extract, and salt in another large bowl. Pour pumpkin mixture over bread cubes, add raisins, and mix until combined. Scoop mixture into 8 ramekins.
• Bake in the preheated oven until a knife inserted near the center of the pudding comes out clean, about 1 hour. Remove from the oven and allow to sit for at least 30 minutes.
• Meanwhile, beat 2 cups chilled whipping cream, sugar, and cinnamon in a glass or metal bowl with an electric mixer until soft peaks form.
• Serve puddings topped with cinnamon whipped cream.

Steps:

• MAKE THE PUDDING: In a medium bowl, combine the egg yolks, sugar, cornstarch, cinnamon, nutmeg, cloves and salt. Using a handheld electric mixer, beat at medium speed until the egg yolk mixture is thickened and light yellow, about 4 minutes.
• In a medium saucepan, heat the milk and half-and-half until small bubbles appear around the rim. Gradually beat 1 cup of the hot milk mixture into the egg yolk mixture, then add the egg yolk mixture to the saucepan. Cook over moderate heat, stirring constantly with a heatproof rubber spatula, until the pudding is gently boiling and as thick as mayonnaise, 6 to 7 minutes. Remove from the heat.
• In a small skillet, cook the pumpkin puree over high heat, stirring constantly, until slightly dry, about 3 minutes. Add the puree to the pudding along with the butter and vanilla and stir until the butter melts. Transfer the pudding to a large bowl and press a sheet of plastic wrap directly onto the surface. Refrigerate until very cold, about 4 hours.
• MAKE THE TOPPING: In a large bowl, using an electric mixer, beat the heavy cream with the confectioners' sugar and minced crystallized ginger at high speed until firm peaks form.
• Spoon the pudding into wine glasses or dessert bowls and dollop the ginger whipped cream on top. Sprinkle with the crumbled gingersnaps and serve.