Pumpkin Puff-Puff with Mascarpone and Apple Crunch
Indulge in pumpkin puff-puff with autumn spices, creamy mascarpone, and apple crunch. A delightful twist on the classic Nigerian treat. Perfect for any occasion!
Ingredients
- 600 g pumpkin (Use any sweet pumpkin, I prefer butternut)
- 250 g cake flour
- 7 g concentrated fresh yeast (or brewers yeast)
- Warm water (as needed)
- 410 g evaporated milk
- 60 g sugar
- Sunflower seed oil for frying
- ½ tsp cinnamon
- ½ tsp clove powder
- ½ tsp ginger powder
- ½ tsp nutmeg powder
For the Mascarpone Cream:
- 250 g mascarpone
- 2 egg yolk
- 75 g sugar
- 25 g water
- ½ tsp vanilla extract
For the Apple Crunch:
- 1 medium apple thinly sliced
- 1 tbsp demerara sugar or icing sugar
- 1 tsp cinnamon
Instructions
Prepare the Apple Crunch
- Preheat your oven to 70°C (160°F). Arrange the thin apple slices on a parchment-lined baking tray. Dehydrate the slices in the oven or dehydrator overnight or until they are crisp and dry. Allow them to cool, then crush the slices into coarse pieces and mix with demerara sugar and cinnamon.
Prepare the Mascarpone Cream
- Make a syrup by pouring the water and sugar into a sauce pan and bring to a boil to 121 degrees celsius or until the mixture forms bubbles on the entire surface
- While the sugar is cooking, pour the egg yolks in a bowl and start whisking with an electric mixer. When the syrup is ready, gradually pour it into the egg yolk as it continues to whisk and let it whisk until the mixture is cool.
- Taking one tablespoon as a time, add the mascarpone into the mixture and continually whisk until you have a smooth mixture without clumps. Transfer to a container and refrigerate for at least 1 hour before serving.
Roast the Pumpkin
- Preheat your oven to 200°C (400°F). Slice the pumpkin into chunks, remove the seeds, and roast for 25–30 minutes, or until tender. Allow it to cool slightly, then mash into a pulp.
Prepare the Batter
- In a large mixing bowl, combine the flour, sugar, cinnamon, clove, ginger and nutmeg powder. Crush in the fresh yeast (or pour in the brewers yeast)
- Add the pumpkin pulp and evaporated milk, then gradually pour in warm water, stirring until you achieve a thick, smooth batter. The consistency should allow the batter to drop off a spoon but not run freely. Cover the bowl with a clean towel and let it rise in a warm place for about 1 hour or until it doubles in size.
- In a deep pan or pot, heat sunflower seed oil to 180°C (350°F). Use an oiled ice cream scoop or your fingers to scoop and drop small portions of the batter into the hot oil. Be cautious not to overcrowd the pan.
- Fry the puff-puff for 3–4 minutes, turning occasionally until they are golden brown and cooked through. Remove the puff-puff from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Repeat until all the batter is used.
Assemble and Serve
- For one serving, arrange a 3 or 4 pieces of the warm puff-puff on a plate. Serve with a generous scoop or swirl of mascarpone cream on top. Sprinkle the crushed apple crunch over the top and enjoy!
Video
Nutrition
Calories: 504kcalCarbohydrates: 54gProtein: 11gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 76mgPotassium: 482mgFiber: 2gSugar: 27gVitamin A: 7024IUVitamin C: 9mgCalcium: 210mgIron: 1mg
Tried this recipe?Let us know how it was!