Description
Yet autumn is not filled us with the rains and warm Sunny fall days, treat yourself and your loved ones this delicious autumn dessert. Spicy seasonings, creamy taste of ice cream and roasted peanuts, pumpkin is not defined, rather like a mango. Ice cream is prepared VERY SIMPLY, no mixings during freezing and no ice crystals!!!
Ingredients
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Puree vegetables
100 g
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Honey
1 Tbsp
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Cream
100 g
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Condensed milk
100 g
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Cinnamon
-
Cardamom
-
Carnation
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Ginger
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Walnuts
0.5 cup
Cooking
First prepare the pumpkin puree. Pumpkin peel, coarsely chop and bake in the oven until cooked.
Pumpkin cool, good grind in a blender, add spices, honey, it to work properly by an.
To the mashed pumpkin add the cream and condensed milk, mix well.
So it turns out.
While I was cooking the nuts, I put the mixture in the freezer (for 15 minutes), walnuts, lightly calcined in a dry frying pan.
Cool slightly and clean away the thin peel, chop.
I used silicone molds, on the bottom of each stack to the nuts. To get the mixture out of the freezer and whip, I fluffed with a fork, the cream was afraid to interrupt, the weight should be slightly airy and denser in consistency and mixer, but at minimum speed.
Pour the mixture on the nuts, the top can also sprinkle with nuts.
Put in freezer for 2-3 hours and that's all!
BON APPETIT!!!
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