Autumn Conclusion

Summary

Ingredients

• 1 pumpkin (s) your choice
• 200 g crème fraîche
• 300 g cinnamon suar
• 100 g yourt, Greek
• 6 tablespoon honey
• 200 g hazelnuts, rouhly chopped
• 50 g suar, brown
• 20 g butter
• 1 apple

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Instructions

1. Cut the pumpkin into bite-sized pieces and core. Marinate on the baking sheet with honey and cinnamon sugar. Then place in the oven at 160 ° C for 45 minutes.
2. Meanwhile, put the creme fraîche in a bowl and mix it with the Greek yogurt. Refine a little with the cinnamon.
3. Then for the topping, toast the hazelnuts with brown sugar, the butter and 3 tablespoons of honey in a small pan.
4. When the pumpkin is ready, take it out of the oven and roughly puree it with a hand blender. A few bits can stay. Cut the apple into small pieces, add and blend in lightly.
5. Spread the creme fraîche cream over 5 glasses, then sprinkle the pumpkin puree and finally the hazelnuts on top as a topping.
6. Vivien prepared this recipe as a dessert on Thursday, December 3rd, 2020 in the program “The Perfect Dinner” - Day 4 from Bayreuth.