Summary

Ingredients

• 250 g pumpkin meat (butternut, yellow or red hundredweiht), cleaned
• 130 ml Madeira or
• 100 ml grape juice and
• 2 tablespoon lime juice
• 100 g suar
• some cinnamon powder
• 200 g cream cheese
• 4 tablespoons milk
• 1 teaspoon lemon juice
• 100 g cream
• 120 g inerbread (chocolate)

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Instructions

1. Clean, peel and dice the pumpkin. Bring to the boil with 50 g Madeira and 50 g sugar in a saucepan and cook for approx. 5 minutes. Puree with a magic wand and season with a pinch of cinnamon. Let cool down.
2. Mix the cream cheese with milk, 50 g sugar, lemon juice and a pinch of cinnamon until smooth. Whip the cream until stiff and fold in carefully. Roughly chop the gingerbread and grind finely in a blender jar.
3. Pour 1 tablespoon of gingerbread crumbs into four tall dessert glasses, drizzle with 1 tablespoon of Madeira and cover with 1 tablespoon of pumpkin pulp. Finally, add the cream cheese cream and layer the whole thing again in exactly the same way. Let it steep for 1 hour in the refrigerator.