from my orchid kitchen

Being on its season, a pumpkin pie could not be missing - in this case, in an individual version. These mini-pies are made quickly and easily and are pleasantly creamy.

Traditionally, pumpkin pie has evaporated milk (or cream) and sugar as its ingredients, but this version that substitutes these two elements for condensed milk is also well known. Unfortunately, in Portugal there is no canned pumpkin puree on sale as in the USA, but that is not a reason to discard the recipes made with this vegetable rich in fiber and low in calories.

 

The ingredients

• Shortcrust pastry - for those who do not want to make the pie crust, you can always choose to use a store-bought.
• Egg - for these mini-pies, only 1 egg is needed to bind the remaining ingredients of the filling.
• Pumpkin - in the USA when making recipes with pumpkin puree, they almost always resort to canned puree; as it is more difficult to find this canned item, we have to cook it in advance and then puree it.
• Condensed milk - when using condensed milk, we are not only sweetening the pies but also giving the filling extra creaminess.
• Spice mix - for those who usually read pumpkin recipes, especially those of American origin, the famous "pumpkin spice" is often found on the list of ingredients, which is nothing more than a mixture of spices that combines quite well with the sweet taste of pumpkin. Usually in the USA, they buy this mix already prepared in packs, but for those who don't have access or want smaller portions, it's quite easy to make at home. You just need the following powdered spices:

• 1 teaspoon of cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/8 teaspoon of cloves
• 1/8 teaspoon allspice (optional)

How to make

• It's better to start by preparing the pumpkin puree because once it has been cooked, it will have to cool down before being added to the rest of the recipe ingredients.
• After peeling and removing the seeds, the pumpkin can be steamed (as used in this recipe) for about 20 minutes (whatever the type of cooking chosen, the smaller the pumpkin portions, the faster it will be), it can be cooked in the microwave in a container with a little water at the bottom for 15 minutes, or baked in the oven at 190ºC covered with aluminum foil for about 1 hour.
• We move on to the mini-pie dough, and in a bowl, we mix the flour and wholemeal / oatmeal.
• Then we add the salt along with the milk and oil and wrap well until we get a well-bonded dough (if you think it's too dry you can add another tablespoon of milk).
• The dough is wrapped in cling film and placed for a few minutes in the refrigerator to rest.
• After cooling, the pumpkin pieces are mashed in a food processor, hand mixer, or even passe-vite, until we obtain a fine puree. Reserve.
• With the help of a rolling pin, spread the dough so that you can cover 4 mini-pie pans (these are 12 cm in diameter).
• For the bottom to be cooked, prick with a fork, and then bake it in the oven at 220ºC for 10 minutes.
• Returning to the filling, place the pumpkin puree, egg, condensed milk, salt, and spices in a bowl and mix well.
• The mini-pies are removed from the oven, and the filling is distributed over them, returning to the oven but this time at 175ºC between 15 to 20 minutes.
• They can be served slightly warm or completely cold, accompanied with a little whipped cream.

Mini pumpkin condensed milk pies recipe

Ingredients
 

Store-bought shortcrust (optional)

for the pie pastry
130 gr of flour
50 gr of wholemeal flour
4 tablespoons of oil
3 to 4 tablespoons of milk (of any kind)
1/4 teaspoon salt

for the filling
1 egg
400 gr of pumpkin puree
150 gr of low fat condensed milk (approx. 1/2 cup)
1 teaspoon of pumpkin spice mix (see below)
Pinch of salt

1. For the pumpkin puree, simply steam the pumpkin in advance, or cook it in the microwave or in the oven, and let it cool.
2. For the tartlets dough, mix the flours and add the remaining ingredients, kneading until you get a ball.
3. Leave to rest in the refrigerator while preparing the filling.
4. In a bowl, mix the pumpkin puree, the egg, the condensed milk, the salt, and the spices, until obtaining a homogeneous preparation.
5. Take the dough out of the refrigerator, and roll it enough to line 4 mini-pie pans, pricking the bottom of each with a fork.
6. Place in the oven to pre-cook at 220ºC for 10 minutes. The filling is distributed over the tartlets, and placed back in the oven at 175ºC between 15 to 20 minutes.

 

 

Here in Portugal, the term sherbet is quite unknown, especially because we have the habit of calling "ice cream" to all frozen creams that we serve along with desserts, or in a cone/bowl shaped in traditional balls.

Differences between sherbet, sorbet, and ice cream

• Sorbet - doesn't contain any type of dairy, just being composed of fruit and sugar (or another sweetener), and sometimes water is also added.
• Sherbet - consists of a dairy product (usually milk or cream) with little fat (between 1% and 2%), fruit, and may also have egg whites and gelatin. It is similar to sorbet but creamier.
• Ice cream - always has some fatty dairy content (except vegan ice cream, which has other ingredients) of at least 4% and sugar, to which are added other elements such as chocolate, caramel, varied fruits, cookies, pieces of cake, etc.

 

The ingredients

Only 2 ingredients are needed to make this fresh dessert:

• Peaches - can be replaced by other fruits, such as strawberries, mango, raspberries, apricots, pineapples, etc. as long as they are ripe, not only because they are sweeter (and therefore less condensed milk is needed) but also because of their creamier pulp.
• Condensed milk - I usually use the variety with low-fat content, but normal condensed milk can be used. The amount to add will depend on the natural sweetness of the fruit and also on each one's liking. I haven't had the opportunity to try it with condensed coconut milk yet, but I think it works too.

How to make

• Start by peeling and removing the stone from the peaches.
• The peaches are cut into thin slices, spread and separated on a baking tray lined with parchment paper (so the fruit doesn't stick to the tray), like that the freezing process is quick and it's equally quick to crush and with less effort for the machine used to make it.
• The resulting sherbet is not very firm, so it is advisable to return it to the freezer in a icebox until it is time to serve.
• If (like me) you make this recipe using an ice cream machine, there's no need to pre-freeze the peach because the machine will do so.
• In this case then, just crush the peeled and pitted peach and add the condensed milk. I preferred not to crush it very finely, so small pieces of fruit are still visible in the sherbet balls.
• After churning in the machine, the texture will be similar to the process without a machine (maybe a little more solid) so it is also recommended that you also return it to the freezer until serving.

Peach sherbet recipe

Ingredients

6 medium peaches
100 gr to 200 gr of low-fat condensed milk

1. Peel the peaches, cut in half and remove the stone.
2. Cut each half of peach into thin slices (the thinner the better).
3. Place the slices spread on a tray lined with parchment paper, without overlapping too much, and place to the freezer.
4. Allow to freeze, and after 3 or 4 hours remove from the cold.
5. Place the peach in a processor, food processor, or blender (with ice crushing mode, otherwise there can be damage) and pour 100gr of condensed milk over it.
6. Crush everything until you get a chilled puree.
7. Taste, and if necessary, add more condensed milk.
8. Pour the mixture into an icebox.
9. Store in the freezer, and remove 10 minutes before serving as any other ice cream.

(in the ice cream machine)

1. Peel the peaches, cut in half and remove the stone.
2. Place the fruit in a processor, food processor, or blender and grind well.
3. Mix the 100 g of condensed milk into the peach puree, and mix well.
4. Taste, and if necessary, add more condensed milk.
5. Assemble the ice cream maker, according to the model used.
6. Turn the machine on, and gradually pour the mixture into the bowl.
7. When the mixture appears the texture of soft ice cream, remove the content and place it into an ice box.
8. Store in the freezer, and remove 10 minutes before serving as any other ice cream.

Adapted from "Peach sherbet"

This mousse is a creamy and fresh spring dessert, which highlights one of the fruits of the season and its balanced flavor between sweet and slightly acidic.

When we get to May, these orange coloured fruits start to be seen for sale, often full of spots, inducing those who do not know to think they are already touched or damaged. Actually, loquats are somewhat sensitive fruits that are easily marked on the skin by their tree, and these bruises often do not pass to the pulp.



I always got used to savoring loquats since I was little because for many years we had a tree of this fruit in our garden, but they were smaller in size than the ones found for sale.

Every year, when I buy loquats, this is one of the recipes I usually make, sweetening it sometimes with some sugar and sometimes using condensed milk.

The ingredients

This mousse is very simple to make and only needs 4 ingredients to prepare it:

• Loquats - For this recipe, I calculated about 2 to 3 ripe medium-sized fruits per person.
• Cream - as always, I prefer heavy cream without additives; between 15 to 30 minutes before starting the recipe, you should put the cream in the freezer to make it cooler and whip faster.
• Gelatine - helps to fix the whipped cream while maintaining its lightness, since the purée loquats are added (a moist and heavy element).
• Condensed milk - I prefer to use skimmed condensed milk or else condensed coconut milk, in a proportion of about 1 tablespoon per person.

How to make

Since loquats oxidize very quickly, I like to start this mousse by preparing the other elements first:

• After the cream has cooled, start whipping the cream and then add the condensed milk.
• Soak gelatin sheets in cold water, then drain.
• Place them in a bowl and melt in the microwave (defrost function) for a few seconds, enough to melt completely but without boiling.
• Mix a few spoonfuls of the cream preparation with the gelatin and mix everything well. Gelatin is never added directly to the whole of the cream and condensed milk preparation because we risk that the gelatin might solidify very quickly (due to the thermal shock) and we'll have some solid pieces of gelatin in the middle of the mousse.
• As the content of the gelatin bowl is added to the remaining cream, everything is well wrapped so all is uniform.
• Place in the refrigerator while the loquats are being prepared.
• Fill a bowl with water and some lemon juice, in which we will place the pieces of fruit as we peel and pit, to prevent them from oxidizing (which happens very quickly) and thus keep their natural color.
• With the help of a hand mixer, blender, or food processor puree the loquats.
• Finally, this puree is added to the remaining ingredients, mixing well until the mousse is homogeneous, and is distributed in bowls or cups that are placed in the refrigerator until serving time, simple or decorated to taste.

Loquat and condensed milk mousse

Ingredients

8 or 10 loquats
200 ml of heavy/whipping cream
4 sheets of gelatin
4 tablespoons of condensed milk
lemon juice 

1. Whip the cream along with the condensed milk.
2. Soak the gelatin sheets in a bit of water, and when they are moist, drain.
3. Place in a bowl, and take it about 10 to 15 seconds to the microwave (defrost mode) to melt (but don't let it boil).
4. Add a few tablespoons of the cream+condensed milk mixture to the gelatin and mix well.
5. Pour the contents of the gelatin bowl into the bowl of cream+condensed milk and wrap it well with a whisk or hand mixer.
6. Place it in the refrigerator while peeling and pitting the loquats into a bowl with water and some lemon juice.
7. In a food processor, blender or hand mixer, puree the loquat pulp.
8. Using a whisk or mixer, wrap the fruit pulp with the mixture of the cream+condensed milk+gelatin.
9. Divide it into bowls and return to the refrigerator until serving time.