NOTHING BEATS THE TASTE
A HERITAGE WE CAN BE PROUD OF...
Transform a beloved classic into something truly extraordinary with these indulgent sweet treats using fragrant IMANA Gourmet Pumpkin & Lemongrass Packet Soup. If preparing these for an extra-special occasion, we’ve given you the option to make these using a Chantilly cream. Chantilly Cream is the name for a French-style cream (pronounced “shahn-tee-yee), an extra-thick flavoured whipped cream. Perfect served warm or cold with the cream.
INGREDIENTS
Fritters
1 - 2 tbsp IMANA Gourmet Pumpkin & Lemongrass Packet Soup Powder (to taste)
Salt to taste
1 Cinnamon stick
500 ml Cooked Pumpkin, mashed
70 ml Flour, sifted
15 ml Baking Powder
1 Egg, beaten
4 tbsp Sugar
Oil for shallow frying, preferably a 1⁄4 depth in your pot to ensure fritters have ample space when cooking
Vanilla Chantilly Cream
250 ml Cold Whipping Cream
2 tbsp Icing Sugar, sifted (or to taste)
1 tsp Vanilla Essence or 1⁄2 Vanilla Pod (seeds scraped)
Optional: Zest of 1⁄2 Lemon for fragrance
METHOD
Fritters
Place pumpkin in a pot of boiling water with a pinch of salt to taste and a cinnamon stick. This is a good time to slightly overcook the pumpkin, but please do not remove it until it is fully cooked.
Once tender, strain and ensure no water remains. Mash and cool down.
In a bowl, add mashed pumpkin, IMANA Gourmet Pumpkin & Lemongrass Packet Soup Powder, flour, baking powder, egg, sugar and mix thoroughly.
Stir until a thick batter forms. If too loose, add 1 - 2 tbsp extra flour.
Heat oil in a pot over low heat and fry spoonfuls of batter until golden, turning continuously to cook evenly.
Drain on paper towel and allow to cool completely.
Vanilla Chantilly Cream
Place a mixing bowl and whisk/beaters in the fridge for 10 - 15 minutes to chill.
Pour cold cream into the chilled bowl.
Add icing sugar and vanilla.
Whisk by hand or with an electric mixer until soft–medium peaks form. (Be careful not to overwhip. It should be silky and easy to spoon).
Fold in lemon zest very lightly if using.
Refrigerate until ready to use.
Filling & Toppings
Vanilla Chantilly Cream
40 g White chocolate, melted (more if you would like to indulge)
Grated Lemon Zest
Honey or Golden Syrup (optional for drizzling)
Optional: Lime Zest
Garnish & Presentation
If serving layered with cream filling: slice each fritter in half. Fill with Chantilly cream. Arrange on a platter and drizzle lightly with honey or syrup before serving (optional).
If serving without a cream layer:
Drizzle with white chocolate and finish with lemon zest or lime zest. Drizzle lightly with honey or syrup before serving (optional).
