moelleux vanilles au (poti)marron

Last time, i wrote about making a dessert with the chestnut puree leftovers. Ta daaaa! Here it is. I don't know how to translate "moelleux vanilles au (poti)marron" in English. The main reason is that the word "potimarron" (kabosha squash in English) contains the word "marron" (chesnut) which makes it easier in French to name a dessert made with kabosha squash AND chestnut. That being said, I don't know how to translate "moelleux" either.... Anyway, this recipe is great, not only because it's quick&easy, not only because it's delicate&surprising, but also because it's 100%  healthy. And my daughters loved it!
moelleux vanilles au (poti}marron
adapted from Clea, variations potimarron, p.26

250g pumpkin puree*
125g unsweetened chestnut puree**
100g agave syrup
1 ts vanilla powder
2 eggs
2 tbs rice flour (table.etc: i used millet flour)

1. Preheat oven to 360F
2. In a bowl, combine the pumpkin puree and chestnut puree. Stir in the agave syrup, vanilla, eggs and flour.
3. Pour into 4 individual ramekins and bake for 25 minutes.
4. Serve warm or cold.

* see here: http://tableetc.blogspot.com/2011/02/mac.html#more
** see herehttp://tableetc.blogspot.com/2012/09/chesnut-butternut-squash-soup.html#more

another recipe from the book: http://tableetc.blogspot.com/2011/02/kabosha-squash-raisins-cashews.html



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