Pumpkin parfait
4 servings
60 minutes
Recipe from the pastry chef of the restaurant "Erwin. River" Varvara Mikhailova.
1
Peel the pumpkin and cut it into 5 cm cubes.
- 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.
- 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.
- Whipping cream 33%: 350 ml
- Cream cheese (curd cheese spread): 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.
- Shortbread: 100 g
- Pumpkin: 800 g
- Whipping cream 33%: 350 ml
- Cream cheese (curd cheese spread): 100 g
- Condensed milk: 100 g
- Vanillin: 5 g
- Meringue: 2 pieces
- Chopped pistachios: to taste
