乾燥かぼちゃのとろける濃厚プリン
ささきひろこ
4個分
20 minutes
12 hours
1
pudding
pudding
ハロウィンといえば、やっぱりかぼちゃ。今回は、OYAOYAの乾燥かぼちゃを使って作る「かぼちゃプリン」をご紹介します。乾燥かぼちゃなら、水で戻すだけで自然な甘みと濃厚な風味を味わえるのが魅力。素材そのもののやさしい甘さが広がるプリンは、お子さまのおやつや季節のデザートにもぴったりです。
材料
乾燥かぼちゃ：30g
熱湯（戻し用）：適量
豆乳または牛乳：200ml
生クリーム：100ml
卵：2個
てんさい糖：40g
バニラエッセンス：少々
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てんさい糖：40g
水：大さじ1
熱湯：大さじ1
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生クリーム：100ml
乾燥かぼちゃ：適量
シナモン：適量
調理方法
乾燥かぼちゃを15分ほどお湯で戻し、水気を切ってブレンダー（ミキサーやマッシャーでもOK）でペースト状にします。
小鍋にカラメル用のてんさい糖と水を入れて中火にかけ、茶色く色づいたら火を止め、熱湯を加えて木べらで混ぜ、プリンカップの底に流しいれます。
鍋に豆乳と生クリームを入れて人肌程度に温め、①のかぼちゃペーストを加えてよく混ぜます。
別のボウルで卵とてんさい糖を混ぜ、③を少しずつ加えてなめらかに混ぜ、こしてからバニラエッセンスを加えます。
②に流し入れ、160℃に予熱したオーブンで30分ほど湯せん焼きします。
冷蔵庫で半日以上冷やし、泡立てた生クリーム・乾燥かぼちゃ・シナモンでデコレーションしたら完成です。
Dried pumpkin
Dried Pumpkin Can Be Used in Cooking Without Pre-processing
We've cut it into thin strips so it can be easily enjoyed on its own or used in dishes like soup. This means you can savor sweet pumpkin without the hassle of removing the stem, seeds, or pulp, or struggling with its hard texture.
Since it's slowly dried with warm air, its biggest appeal is that it can be enjoyed without heating, just like fresh pumpkin. The sweetness of the pumpkin, which increases when slowly heated at a low temperature, is also fully preserved. The texture is also wonderfully flaky.
■ No pre-processing required, such as removing the stem, seeds, or pulp
■ Thinly sliced for easy use in soups, etc.
■ Made with flaky, sweet pumpkin
■ Perfect for cooking and also great for making sweets
How to Use Dried Pumpkin
Since the moisture has been removed, it barely crumbles when used in simmered dishes, takikomi gohan (mixed rice), or soups. It pairs well with milk, butter, fresh cream, and cheese, so you can also mix it into creamy pasta or carbonara.
How to Rehydrate Dried Pumpkin
■ Doesn't crumble when used in cooking
■ Perfect for creamy pasta
■ Just add it to bread dough and bake!
Mibuna and Pumpkin Banana Bread:This banana bread perfectly blends the rich flavors of dried vegetables and banana. It tastes even better if left overnight for the flavors to meld, so baking it the day before is recommended. Recipe here
Summer Vegetable Miso Soup: A dish with a hint of garam masala spice, making it delicious even in hot weather. Recipe here
Dried Pumpkin Product Overview
Ingredients: Pumpkin (Kyoto Prefecture)
Producer: Takeda Farm
Contents:
- 20g: For a first try
- 20g*2 bags: For gifts to friends
- Large 80g pack: For repeat customers
- 200g (simple packaging): For those who cook regularly
- 500g (simple packaging): For restaurants and individual bulk consumption
Country of Origin: Kyoto, Kyotango
Best Before: 180 days from manufacturing date
How to enjoy: Recommended for use in cooking, such as rehydrating with water or stewing.
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