Creamy, dairy and egg free custards topped with vibrant cranberries and oranges.
Dairy Free ~ Egg Free ~ Soy Free ~ No Added Sugar
Serves 6
Ingredients
Pumpkin Custards
150g Raw Pumpkin
1 Leaf of Gelatine
15g Cornflour
50g Sweet Freedom Natural Sweetener (Mild)
400ml Coconut Milk
2 Tsp Vanilla Extract
1 Tsp Freshly Grated Nutmeg
Orange & Cranberry Compote
120g Sweet Freedom Natural Sweetener (Mild)
Zest & Juice of 1 Orange
50ml Water
175g Cranberries
3 Oranges
You will need 6 glasses (approx size - 200ml)
Method
Cut the pumpkin into chunks and steam until tender.
Whilst the pumpkin is cooking, cut the gelatine into pieces and soak in cold water. Then, place the cornflour and Sweet Freedom in a pan, whisk together then gradually whisk in the coconut milk. Cook, whisking continuously, over a moderate heat until the mixture thickens and begins to boil.
Blend together the coconut mixture, cooked pumpkin, drained gelatine, vanilla extract and nutmeg until smooth and creamy. Divide the mixture between the 6 glasses. Leave to cool and then transfer to the fridge and leave overnight to set.
To make the compote, place the Sweet Freedom, orange juice and zest and water in a pan and stir until the Sweet Freedom has dissolved. Add the cranberries and cook over a low heat until the cranberries are tender but still holding their shape. Take off the heat and leave to cool.
Using a sharp, serrated knife cut the peel from the oranges, slice them and then cut each slice into quarters. Just before serving, gently stir the oranges into the cranberries and then top the pumpkin custards with the compote.
