Embark on a culinary journey with our Curd and Pumpkin Casserole – a dish that not only tantalizes the taste buds but also captivates with its visual allure. This recipe seamlessly blends the richness of curd, the sweetness of pumpkin, and the zesty freshness of orange, resulting in a treat that’s as delicious as it is beautiful. Get ready to indulge in a symphony of flavors and textures with every delightful bite!
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Ingredients:
- Orange – 1 piece (200 grams)
- Cornstarch – 2 tbsp (30 grams)
- Curd 9% (semi-fat) – 500 grams (about 2 cups)
- Poppy Seeds – 25 grams
- Sour Cream 25% (classic) – 100 grams (about 1/2 cup)
- Pumpkin – 600 grams (about 3 cups)
- Chicken Eggs – 5 pieces (300 grams)
- Sugar – 190 grams (about 1 cup)
Instructions:
Prepare Ingredients:
- Boil poppy seeds for about 15 minutes on medium heat. Drain the water and let the poppy seeds dry on a napkin.
- Blend curd with 100 grams of sugar until smooth. Add 2 eggs, 1 tablespoon of cornstarch, and poppy seeds. Mix well.
Prepare Pumpkin Puree:
- Strain the baked pumpkin flesh through cheesecloth folded into three or four layers. 500 grams of pumpkin puree is the amount after draining excess moisture.
- Blend pumpkin, 70 grams of sugar, and orange zest. Add 2 eggs, 1 tablespoon of cornstarch, and mix.
Prepare Casserole Pan:
- Line the bottom of a detachable 22 cm form with parchment paper. Grease the paper and the sides of the form with butter, or you can sprinkle it with flour.
- Spoon the fillings alternately strictly in the center, about one tablespoon at a time. Ideally, the fillings should have a similar consistency. If any is thicker, dilute it with sour cream.
Spread the Mixture:
- Tap the casserole form lightly on the table to evenly distribute the mixture.
Create a Decorative Pattern:
- To create a beautiful pattern when slicing, use a wooden skewer to draw several rays from the sides of the form towards the center.
Bake:
- Place the casserole in a preheated oven at 170°C (340°F) for about 40-50 minutes until done.
Prepare the Topping:
- Mix sour cream, 20 grams of sugar, 1 egg, and 100 grams of pumpkin puree.
Final Bake:
- Take out the casserole, pour the topping, and bake for an additional 7-10 minutes. Let the finished casserole cool in the form before removing the edges.
Enjoy your meal!
