Ingredients
(for 10 servings)
600 g pumpkin cubes
500 g Bio Drink Rice Almond
80 g corn starch
100 g agave syrup
1 generous teaspoon of ginger powder
Zest and juice of 1 lemon
1/2 vanilla stick
Icing sugar for decoration
Made with
Preparation
Add the pumpkin cubes, Bio Drink Rice Almond, agave syrup, ginger, lemon zest and juice and the seeds of the vanilla pod to a saucepan.
Bring to the boil and cook until the pumpkin is soft and the liquid has reduced by half. Add the cornstarch dissolved in a little cold water and mix well with a whisk.
Pour the mixture into a well-greased and floured cake pan and bake in a bain-marie at 165°C for about 50 minutes to 1 hour. Allow to cool and dust with icing sugar before serving.
