While autumn has not flooded us with rains and warm, serene days are still falling, please yourself and your loved ones with this delicious autumn dessert. Spicy spices, creamy taste of ice cream and roasted nuts, pumpkin is not defined, rather resembles mango.
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 100 gram Vegetable puree (pumpkin)
- 1 tablespoon Honey
- 100 gram Cream
- 100 gram Condensed milk
- Cinnamon
- Cardamom (ground)
- Carnation
- Ginger
- 0.5 glasses Walnuts
Ingredients
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Instructions
- To start, prepare pumpkin puree. Peel the pumpkin, chop it finely and bake it in the oven until ready.
- Cool the pumpkin, chop it well with a blender, add spices, honey, mix well.
- Add cream and condensed milk to the pumpkin puree, mix well.
- This is what I have.
- While I was cooking the nuts, I put the mixture in the freezer (for 15 minutes), lightly fried the walnuts in a dry frying pan.
- Cool slightly and peel off the thin skin, finely chop.
- I used silicone molds, put nuts on the bottom of each one. Take the mixture out of the freezer and whisk it lightly, I whipped it with a fork, I was afraid to break the cream, the mass should be slightly airy and denser in consistency, you can use a mixer, but at a minimum speed.
- Pour the mixture over the nuts, you can also sprinkle nuts on top.
- We put it in the freezer for 2-3 hours - and that's it!
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