1 can of pumpkin puree
4 tablespoons of pumpkin syrup
1 package of cream cheese
200 ml of fresh heavy cream
20 grams of sugar
4 tablespoons of fruit sauce
4 sprigs of parsley
1 can of pumpkin puree
4 tablespoons of pumpkin syrup
1 package of cream cheese
200 ml of fresh heavy cream
20 grams of sugar
4 tablespoons of fruit sauce
4 sprigs of parsley
Drain the pumpkin and reserve 4 tablespoons of the liquid
Set aside
Cube half of the pumpkins and set them aside
In a blender, puree the remaining pumpkin with the syrup until smooth
Melt the cream cheese until creamy. Reserve
Whisk the heavy cream with sugar until stiff peaks form and fold into the cream cheese
Assemble individual servings by layering a spoonful of blended pumpkin, a dollop of cream cheese, drizzle with fruit sauce, and top with cubed pumpkins
Garnish with parsley and serve chilled.
