Pumpkin cream with orange and chestnut honey

Autumn dessert in a jar: pumpkin and orange cream with chestnut honey and whipped cream, caramelized pumpkin seeds and a flake of M-Dessert.

Substances

300 g pumpkin, weighed, peeled, e.g. muscade de Provence
80 g of uncooked sugar
1 litre of orange juice
2 tablespoons of honey, for instance, chestnut honey
2 tablespoons of pumpkin seeds
1 tablespoon of sugar
2 litres of full cream
150 g of M-Dessert

Preparation:
ca. 20 minutes
Cooling down
Whole-time:
1 h 50 min

How one can proceed

In the meantime, put the pumpkin seeds and sugar in a chrome steel pan. Toast the seeds over excessive warmth till the sugar is barely caramelized. Switch all the things to baking paper and let it cool.

Whip the cream firmly. Put aside some M-Dessert for garnish and blend the remainder with the pumpkin puree. Add the whipped cream. Serve the cream and garnish with a spoonful of M-Dessert and the pumpkin seeds. You may be interested to read pumpkin and courgette soup recipe/ greek cake mantovana recipe/ Belgian endive salad recipe.

Originally published at http://pumpkincreamwithorange.wordpress.com on February 26, 2021.

--

--

special food is the net companion for anybody who likes to prepare dinner and eat.inspiring readers to be inventive with their dwelling menu.

Get the Medium app

A button that says 'Download on the App Store', and if clicked it will lead you to the iOS App store
A button that says 'Get it on, Google Play', and if clicked it will lead you to the Google Play store
Ksandu

special food is the net companion for anybody who likes to prepare dinner and eat.inspiring readers to be inventive with their dwelling menu.