But, chestnut puree isn't cheap, so I made one with the leftover kabocha pumpkin we had in the fridge. You could use buttenut squash just as well, I think.
For the base, do whatever you want. Cupcakes. Tart shells. Any size too, big ones are very appealing for dinner parties, but mini-sized ones for each person is equally as elegant.
Pumpkin Cream-
Pumpkin of choice
Heavy Whipping Cream (1 carton was enough for me to make 6 mini-sized ones)
Sugar
Almond powder or Powdered Sugar (optional)
This one is easy---its all up to you! Going by the taste and texture, you can decide how much of what to use.
I had about 150grams of pumpkin,,,
☆ make sure you have enough cream to whip and put onto your base☆
-wrap and microwave the pumpkin until soft. Remove the flesh from the shell with a spoon, and mash it. ( A food processor would be ideal, as if there are any chunks, they get caught in the tip of the piping bag)
- Combine with cream and sugar. If it seems runny, add almond powder or powdered sugar to get a good consistency.
- Fill the piping bag with the pumpkin cream.
-On top of each base, put a dollop of whipped cream. (Ice cream could be a fun substitute if its summertime where you're at!)
-Over each cream-topped cake/tart, squeeze the pumpkin cream out in a swirling motion.
- Dust with powdered sugar and enjoy!
very pretty...are they chilled....and did you use a pastry bag....
ReplyDeletetheres no gelatin in them, so they dont have to be chilled. Although, you cant really let whipped cream get warm as it melts...
ReplyDeleteIm too poor to have a pastry bag, so i use a ziploc baggie every time. ;D