Pumpkin Parfait

Baking and Desserts | Author's cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Recipe by Chef Pastry Chef John Smith from the restaurant 'River Delights'.

Ingredients

Pumpkin - 28.2 oz
Gingerbread-flavored syrup - 3 fl oz
Semi-soft cream cheese - 3.5 oz
33% Cream - 12 fl oz
Vanillin - 0.2 oz
Condensed Milk - 3.5 oz
Shortbread Cookies - 3.5 oz
Chopped almonds - to taste
Meringue - 2 pieces

Step by Step guide

Step 1

Peel the pumpkin and cut it into 5 cm cubes.

Step 2

Place the pumpkin on a baking sheet, cover it with foil, and bake in a preheated oven at 356°F (350 degrees Fahrenheit) for 20 minutes. If the pumpkin is still a bit firm, return the baking sheet to the oven for another 5 to 10 minutes. The pumpkin should become very soft but not browned.

Step 3

Cool the pumpkin, transfer it to a blender, add the syrup, and blend until smooth.

Step 4

Prepare the mousse. Whip the cream separately until fluffy. Then combine it with the cream cheese, condensed milk, and vanilla. Gently fold together to maintain the airiness until smooth.

Step 5

Break the cookies into small pieces and place them in dessert cups. Top the cookies with sweet pumpkin puree, followed by a creamy mousse. Garnish with meringues and chopped pistachios.