Summary
| Prep Time | 1 hr |
| Cook Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
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
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin into bite-sized pieces and remove the core. Toss with some honey and the cinnamon sugar, arrange on a baking sheet, and bake at 160 °C (320 °F) for 45 minutes.
- While the pumpkin roasts, combine the crème fraîche and Greek yogurt in a bowl.
- In a small pan over medium heat, toast the hazelnuts with the brown sugar, butter, and 3 tablespoons of honey for 5 to 7 minutes, stirring occasionally, until fragrant and lightly caramelized.
- Remove the pumpkin from the oven and roughly puree it with a hand blender, leaving some small pieces intact. Cut the apple into small pieces and fold in.
- Divide the crème fraîche mixture among 5 glasses, top with the pumpkin puree, then sprinkle the hazelnut topping over each.
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