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.
Dessert For four folks
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
ca. 20 minutes
1 h 50 min
How one can proceed
Minimize the pumpkin into cubes. Convey the orange juice to a boil with the sugar. Add the pumpkin and prepare dinner for approx. 10 minutes, then mix it with the hand blender. Add the chestnut honey and let it cool fully.
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.