The sweet pumpkin and carrot cream bimby is an unusual but delicious autumn spoon dessert, creamy and flavored with lemon or orange or according to your taste with rum, cinnamon or other.
Great for filling cakes, pies, or enjoyed on its own with dark chocolate flakes and crumbled amaretti.
It is a fairly light cream, containing no fats, only semi-skimmed milk, no eggs, and little sugar.
It is orange-colored due to the beta carotene in pumpkin and carrots, and it can be used for the period of Halloween to garnish various themed desserts.
Simple to make, I used the bimby and it did everything on its own.
Also try these with pumpkin
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stove, Other
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Sweet Pumpkin and Carrot Cream
- 3/4 cup Yellow Pumpkin
- 1/3 cup Carrots (2 small)
- 1 3/4 cups Semi-skimmed Milk
- 2/3 cup Cornstarch (or potato starch)
- 1/2 cup Sugar
- to taste Orange Zest (or lemon)
- 4 Dry Amaretti
- to taste Dark Chocolate Chips
Preparation for Sweet Pumpkin and Carrot Cream
Clean the pumpkin and peel the carrots, wash them, cut them into chunks, and place them in the Bimby bowl.
Set the Bimby to speed 5/6 and blend the vegetables a little, then add the sugar, a little milk, and increase the speed to maximum.When everything is well blended, add the grated orange or lemon peel, the potato starch, another turn of speed to mix the ingredients well, then pour in the rest of the milk, set the temperature to 194°F, speed 4 for about 7-8 minutes.
If you don’t have a Bimby, use a mixer or blender to blend the pumpkin and carrots, then add the other ingredients and proceed to cook in a saucepan on the stove, stirring constantly until it thickens.
Pour the pumpkin and carrot cream still hot into a glass container, cover with plastic wrap and let it cool in the fridge before using.
Or pour it into single-serving cups, add the chocolate chips, crumbled amaretti, and serve as a spoon dessert.
Anna’s advice…
If the cream is needed to fill cakes, pour it into a large bowl then seal with plastic wrap to prevent a hard crust from forming and let it cool in the fridge before use.
To serve as a dessert, pour directly into bowls or cups, let cool in the fridge covered with plastic wrap and before serving, sprinkle crumbled amaretti and chocolate chips on top.
