Courtesy of SousVide Supreme Culinary Specialist, Madeline FioreServes 6 as dessert or 12 hors d’oeuvres sweets INGREDIENTS: 8 ounces (227g) pumpkin puree 1 ½ cups (355 ml) Dulce de Leche 1 whole egg 3 eggs, separated (divided use) ¾ teaspoon (3.75 ml) ground cinnamon ¾ teaspoon (3.75 ml) ground cardamom ¼ teaspoon (1.25 ml) ground ginger 1/8 teaspoon (0.6 ml) ground nutmeg 2 pinches ground cloves 2 pinches freshly ground black pepper 1/8 teaspoon (0.6 ml) sea salt ½ vanilla bean, split and seeds scraped ¾ cups (177 ml) heavy whipping cream ¾ cups (144 g) granulated sugar INSTRUCTIONS: … Read More
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