Low calorie recipe: almond milk and pumpkin crème caramel

With this French cuisine-inspired dessert, the lowly pumpkin goes gourmet

By Smita Tripathi
  • Published 10.10.18, 2:40 PM
  • Updated 11.10.18, 1:38 AM
  • a few seconds read
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Picture by: Chiva-Som International Health Resort, Thailand

The Chiva-Som International Health Resort, Thailand that specialises in offering its guests healthy yet delicious desserts shares with us a low-calorie recipe where the humble pumpkin has been elevated to a gourmet level.

Ingredients

Preparation

Almond milk and pumpkin crème caramel
    Step 1

    To make pumpkin chips, place the pumpkin slices in a dehydrate or oven and dry at 63 degree Celcius for 2 hours. Reduce the heat to 43 degree Celcius and dry for an additional 8-10 hours.

    Step 2

    To make the caramel sauce, place the honey in a saucepan over medium heat and cook until it has the slight smell of burnt honey. Add 75ml water and simmer until the mixture becomes thick. Turn off the heat and allow to cool.

    Step 3

    To make the pumpkin cream, place the pumpkin puree, almond milk, brown sugar, miso paste, agar agar powder and 100ml water in a food processor and blend until combined.

    Step 4

    Place the mixture in a saucepan and bring to the boil over medium heat, then spoon approximately 125 ml of pumpkin cream into each mould. Refrigerate for 1-2 hours, or until chilled.

    Step 5

    To serve, turn out the mould onto a plate and pour sauce alongside the crème caramel. Garnish with diced pumpkin, pumpkin seeds, almonds and pumpkin chips.