Pumpkin parfait

4 servings

60 minutes

Recipe from the pastry chef of the restaurant "Erwin. River" Varvara Mikhailova.

Energy value per serving

• Calories: 664.9
• Proteins: 9.4g
• Fats: 39.4g
• Carbohydrates: 67.2g

Ingredients

• Pumpkin: 800 g
• Sugar syrup: 100 ml
• Cottage cheese: 100 g
• Cream 33%: 350 ml
• Vanillin: 5 g
• Condensed milk: 100 g
• Shortbread: 100 g
• Crushed pistachios: to taste
• Meringue: 2 pc

Cooking steps

1. Peel the pumpkin and cut it into 5 cm cubes.

   Required ingredients:

   • Pumpkin: 800 g

2. Place the pumpkin on a baking sheet, cover with foil, and bake in a preheated oven at 180 degrees for 20 minutes. If the pumpkin is still firm, return the baking sheet to the oven for another 5-10 minutes. The pumpkin should be very soft but not burnt.

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

   Required ingredients:

   • Pumpkin: 800 g
   • Sugar syrup: 100 ml

4. Prepare the mousse. Whip the cream separately into an airy mass. Then combine it with cream cheese, condensed milk, and vanilla. Carefully whip until homogeneous to avoid losing airiness.

   Required ingredients:

   • Cream 33%: 350 ml
   • Cottage cheese: 100 g
   • Condensed milk: 100 g
   • Vanillin: 5 g

5. Break the cookies into small pieces and arrange them in dessert cups. Spread sweet pumpkin puree over the cookies, then add creamy mousse. Decorate with meringues and chopped pistachios.

   Required ingredients:

   • Shortbread: 100 g
   • Pumpkin: 800 g
   • Cream 33%: 350 ml
   • Cottage cheese: 100 g
   • Condensed milk: 100 g
   • Vanillin: 5 g
   • Meringue: 2 pieces
   • Crushed pistachios:  to taste