Pumpkin Sformato and Anise Cream

Sformato is a Tuscan savory pie, usually made with spinach, but this pumpkin sformato recipe is sweet and goes well as a dessert. It’s super delicious! Enjoy!

Ingredients

• 300 grams Queensland Blue pumpkin
• 500 millilitres milk
• 1 millilitres Amaretto liqueur
• 1 vanilla bean
• 100 grams sugar
• 2 eggs

Anise cream:

• 250 grams double cream 35%
• 750 millilitres milk
• 1 vanilla bean
• 1.25 cups caster sugar
• 12 free range egg yolks
• 20 grams anise seed

Sformato:

• Simmer the pumpkin till soft in the milk with sugar and vanilla bean.
• Add the amaretto and the eggs and whisk well.
• Put into moulds and cook in a water bath in a preheated 120 °C/ 248 °F oven for 50 minutes.
• Cool and unmould onto serving plates.
• Serve with anise cream and a slice of liquorice.

Anise Cream:

• Place the milk, cream, anise seed and 1 cup of sugar in a saucepan and bring to the simmer, then remove from the heat.
• Meanwhile beat the egg yolks and remaining sugar in a bowl until thick and pale.
• Pour in the milk mixture and mix to combine.
• Cook in a double boiler, stirring, until thick.
• Strain and cool in the fridge.

Notes

Related: 15 Popular Tuscan Foods You Should Try Related: Cavolo Nero Tart With Pecorino Cheese