Pumpkin Cream
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Pumpkin Cream
  Pumpkin    Vegetarian    Creams  
Last updated 6/12/2012 1:19:17 AM. Recipe ID 50542. Report a problem with this recipe.
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      Title: Pumpkin cream
      Yield: 4 Servings
    3/4 c  Rice milk
    1/2 c  Solid pack pumpkin
    3/4 c  Water
    1/4 c  Tapioca flour (not pearls)
      2    To 3 TB water
      1 tb Sugar  (I've used Sucanat &
           White sugar successfully)
      1 ts Vanilla

      1    Stick licorice root, split
           (3-4" long)
  Pour rice milk into a two-cup measuring cup.  Add pumpkin until liquid
  level is up to 1 1/4 cups.  Add water until level is at two cups.
  Stir, pour into pot, add licorice root, if using. Cover. Bring to
  rolling boil.
  While liquid is coming to a boil, mix tapioca, sweetner and 2-3 TB
  water and stir well until smooth.
  Once liquid is boiling, turn of flame/remove from heat. Fish out
  licorice root, if using.  Stir with a wooden spoon for around a
  minute to let the mixture cool off a bit. Stir in vanilla.
  Alternatively, stir vanilla into tapioca mixture.
  Continue stirring and slowly pour tapioca mixture into hot liquid. The
  liquid will gel almost immediately. Stop stirring once the mixture is
  smooth.  Cover an let it all cool off for twenty minutes or so.
  Pour into 1/2 cup bowls and cover with plastic, or pour into small
  jars and screw on lids (more ecological, not as pretty). Refridgerate
  and serve cold.
  You can eat this warm right away but I don't know if it reheats well.
  NOTES: If the mixture did not gel try adding some more tapioca
  immediately. I have found, though, that once the gel breaks up you
  can't fix it.
  Try different variations - use different "filling" or more or less
  sweetner, more vanilla, other flavorings, vary the milk/water ratio
  etc. In some cases you may need to add more thickener in order to get
  it all to gel.

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Recipe ID 50542 (Apr 03, 2005)

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