Budincă de dovleac
(…sau O poveste dintr-un dovleac…)
Ȋn “Cenuşăreasa”, dovleacul fermecat de Zână se transformă în caleaşcă… O poartă pe eroină prin poveste, până la clipa supremă în care ea şi numai ea apare graţios, duios, de neuitat în ochii tuturor.
Ȋn povestea mea, din casa mea, din bucătăria mea, din cuptorul meu, dovleacul deja copt acum două zile, ignorat de copii, uitat de adulţi, riscă să sfârşească deloc glorios…
Aşa că, pentru demnitatea lui de dovleac crescut în grădina părinţilor mei, sădit, săpat, udat şi cu grijă cules, am să-i produc o transformare. E adevărat, nicidecum atât de spectaculoasă precum cea din poveste, dar, oricum, o parfumată şi răsfăţată preschimbare…
Să purcedem: 500 g dovleac copt, tăiat în cuburi cu latura de jumătate de centimetru, amestecat cu scorţişoară (o linguriţă) şi coaja unei portocale şi un praf de sare, aşteaptă cuminte în castron.
Ȋntr-un vas rezistent la coacere, zahărul (70 g) se caramelizează pe foc, se întinde uniform pe pereţii acestuia, apoi vasul se dă la rece.
Separat, trei ouă se combină ruşinos de dulce cu 50 g de zahăr şi 200 ml de lapte. După ce zahărul s-a topit, amestecul se răstoarnă peste dovleac şi totul se aşează cu grijă în vasul tapetat cu zahăr ars.
La cuptor, vasul va sta comod într-o tavă ‘năltuţă, în care punem apă. Totul stă la căldurică, la 180 grade Celsius, cam o oră şi jumătate, până când pe scobitoare sau pe băţul unei frigărui, nu rămâne nimic.
Odată scos din cuptor, dovleacul reinventat se lasă oleacă la răcit, apoi se răstoarnă peo farfurie făţoasă.
Cam asta a fost povestea, dragii mei. Tot ce pot să sper e că şi Cenuşăreasa ar gusta o felie…
Ingrediente şi cantităţi:
– 500 g dovleac copt, tăiat ca în poveste;
– o linguriţă de scorţişoară;
– coaja rasă de la o portocală;
– un praf de sare;
– 70 g zahăr pentru caramelizat;
– 3 ouă;
– 50 g zahăr;
– 200 ml lapte;
Vasul folosit trebuie să aibă pereţii înalţi (cam de 5-7 cm) şi o capacitate de 1,5 l.
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