These sweet pumpkin pies are all over the web, so I ended up craving for one. I have never eaten an American pumpkin pie, so I have no idea about the taste and texture, and I’m not sure I’d love it. So I was idealizing my pie as a crunchy and nutty cup, filled with fruity kabocha and overflowing light fluffy cream…
Crust : oat and white sesame, a little sugar. It’s prebaked.
Filling : Cream cheese, (veg) cream, sugar and spices with pasted freshly kabocha. It’s 90% kabocha.
They are fresh, light, fruity and nutty. It’s a inspired by several banana bread recipes seen here and there. The texture is mushier than a bread. I wanted to keep them for the photo in natural light the next day but I’ve eaten the 3 in the evening.
Cut a ripe banana, to fill 1/3 of the molds.
The batter is made with a second banana which was even riper, a small apple (grated with its red skin), an egg, maybe half a cup of flour, baking powder, 3 tbs of cream cheese, 1 tbs of nerigoma (tahini, sesame butter), 2 tbs of powdered sesame seeds and a grated lemon zest.
They burst open while baking… and fell down later.
Serve cooled. They are not good hot, the lemon cheesecake and nutty flavors appear after 2 hours.
This is crispy, nutty, spicy and iced. Pure bliss ice-cream sand.
This is a free interpretation variation of Silvana cakes from the Philippines.
Silvana is the little sister of Mr Sans-Rival, the big dacquoise cake. So it is the same base of cashew dacquoise as here.
The only differences are the smaller size (like a cookie) and the addition of a good amount of curcuma powder to the batter.
The dacquoises were then opened in the middle, like muffins.
They dried and become crispy around after 2 days.
Coriander, anise, cardamom cream cheese ice cream. I have added the spices slightly crushed to some bought ice-cream, which is not too fat nor sweet.