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Pumpkin Parfait with Apple Cider Sauce Recipe

Ingredients

How to make it

  • If needed peel and (Hokkaido doesn't have to be peeled) slice pumpkin. Cook in orange juice among 50 g honey for 20-25 minutes on low heat. Puree and set aside. Bring milk with the spices to boil.
  • Whisk egg yolks with the rest of the honey and pour hot milk into it.
  • Take it back to the heat until it thickens, set aside to cool.
  • Whisk in pumpkin puree and beaten cream.
  • Fill in a form and freeze it for 5-6 hours or over night.
  • For the sauce heat cidre with sugar and the spices, reduce half and stir in dissolved starch.
  • Dice apple and sprinkle with lemon juice.
  • Remove from heat and add diced apple.

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The Cook

chriesi Zuerich, CH

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