Cinnamon Stars on Pumpkin Puree


Rating: 3.27 / 5.00 (11 Votes)


Total time: 1 hour

Servings: 2.0 (servings)

Ingredients:











Pumpkin puree:








For garnish:




Instructions:

For cinnamon stars on pumpkin puree, bring the milk to a boil with the vanilla bean and cinnamon stick. Beat the sugar and egg yolks with a whisk. Strain the boiling milk and heat together with the egg yolk-sugar mixture to about 80-90° Celsius.

Squeeze out the gelatine soaked in cold water and add immediately. Mix the cinnamon powder with rum and stir into the mixture.

Allow to cool, carefully fold in the whipped cream and pour into star molds. Refrigerate overnight.

Cut the pumpkin flesh into small pieces and steam briefly in a little water with honey and spices.

Then grind with a hand blender – remove the cinnamon stick first – and flavor with rum.

Spread the pumpkin puree on plates and place the cinnamon stars removed from the mold on top. Decorate the cinnamon stars on pumpkin puree with chopped pistachios and sliced and toasted almond kernels.

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