Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Pumpkin puree
1 c Ricotta cheese -- about 7 oz
1 tb Potato starch, cornstarch,
-or arrowroot
1/3 c Sugar
1/2 Lemon -- grated zest only
4 lg Egg whites
"Although Maniere called this a "cheese cake," it's
nothing like our rich, dense American version. His
lemony pumpkin-flavored dessert is low-fat, airy, and
souffle-like because it's made with only the beaten
whites of the egg. The cake puffs in the steamer and
then deflates slightly as it stands."
Lightly coat a nonstick 9-inch round cake pan with
vegetable oil (if not nonstick, lightly butter pan and
line the bottom with a round of buttered parchment or
waxed paper).
Put the pumpkin puree in the bowl of a food processor.
Add the ricotta cheese, potato starch, sugar, and
lemon zest and process until smooth. Scrape into a
large bowl.
In another large bowl, beat the egg whites to stiff
peaks. Stir about one quarter of the whites into the
pumpkin mixture to lighten it. Then gently fold in the
remaining whtes. Scrape the mixture into the pan with
a rubber spatula and smooth the top. Cover with
aluminum foil and press the foil around the rim to
seal.
Put the pan on the steamer rack, place over simmering
water, cover, and steam 20 minutes. Then set the lid
ajar and steam 5 minutes more, or until the cake is
set and a knife inserted into the center comes out
clean.
Let the cake cool, then refrigerate until chilled.
To serve, invert a serving plate over the pan and
quickly reverse the two to unmold the cake. Remove the
parchment or waxed paper, if used. Cut the cake into
wedges. Serve cold.
Source: "Cuisine a la Vapeur: The Art of Cooking with
Steam" by Jacques Maniere; translated by Stephanie
Lyness
