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Serves 4

350g pump­kin 500ml non-dairy milk of choice 50g dark co­coa 35g brown sugar 4 shelled wal­nuts 1 man­darin

1. Cut the pump­kin into small pieces and cook in the milk for about 20 min­utes. 2. dis­solve the sugar in 150ml wa­ter, then add the co­coa and stir un­til it forms a sauce. Let it cool. 3. Peel the man­darin and sep­a­rate into wedges. Chop the wal­nuts.

4. Blend the pump­kin with the cook­ing milk un­til you have a smooth con­sis­tency. dis­trib­ute the pump­kin cream into bowls and top with the chopped wal­nuts, the man­darin seg­ments and the choco­late sauce on the side. n

pump­kin cream with co­coa and wal­nuts

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