Pumpkin Cake

Ingredients:

  • 500 g pumpkin purée
  • 450g cream cheese
  • 200g white chocolate
  • 150ml cream
  • 4 sheets of gelatine

 

 

Method:

1

Heat the purée and the cream to 40ºC. Add the gelatine, previously soaked in water, to the mix.

2

Melt the white chocolate at 45ºC.

3

Emulsify the chocolate with the purée.

4

Slowly put the mix on the cream cheese with the help of a food processor or the blade.