Pumpkin Bites in White Chocolate
75 min
Under an hour
Sezamo
Descoperă un desert de toamnă absolut irezistibil: grămăjoare fine de dovleac Hokkaido, învelite într-o glazură crocantă de ciocolată albă. Această rețetă combină dulceața naturală a dovleacului copt cu aromele calde de turtă dulce și cremozitatea brânzei fine. Un deliciu artizanal, perfect pentru momentele de răsfăț sau pentru o masă festivă de Halloween, gata în mai puțin de o oră!
Ingredients
Preparation method
Preparing the Pumpkin Puree
Cut the Hokkaido pumpkin into pieces (with the skin on), lightly drizzle with olive oil, and bake in a preheated oven at 185°C for approximately 25-30 minutes, until tender. After baking, blend it until you get a smooth puree and let it cool completely.
Forming the Bites
Beat together the pumpkin puree, cream cheese (180 g), powdered sugar, and gingerbread spices. Finally, fold in the finely ground biscuits (reserve 2 tablespoons of biscuits for decoration).
Place the mixture in the freezer for approximately 30 minutes. Afterwards, form small balls (the size of a ping-pong ball) and place them back in the freezer for 2 hours.
Chef's tip
For a finer texture, you can pass the pumpkin puree through a fine sieve before mixing it with the rest of the ingredients.
Nutritional values
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