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.
Yields
6 Servings
