Vegan pumpkin ice cream with cinnamon foam
Pumpkin pie, pumpkin spice latte, and pumpkin recipes are all the rage in autumn. Today we have an unusual pumpkin dessert recipe for you that is sure to surprise one or two guests at your autumn dinner.
Pumpkin ice cream with cinnamon foam without added sugar
Tip: Don't feel like cooking a pumpkin? Just get a jar of pumpkin puree from the baby section of the supermarket or drugstore.
Instructions
1. Halve the Hokkaido pumpkin and remove the core. Then cut into wedges and dice.
2. Spread the cubes on a baking tray and bake with top/bottom heat for about 30 minutes at 200 °C until they are lightly browned and nice and soft.
3. Now put the cubes in a sturdy container to cool. Add the juice of the 3 oranges, a pinch of salt, 6 tablespoons of Xucker Light, ½ teaspoon each of ground ginger and cinnamon, and the zest of an orange peel.
4. Now process the ingredients with a hand blender to a smooth mass and place in a suitable dish in the freezer for about 2 hours.
5. In the meantime, the seeds can be prepared for the topping. To do this, simply mix the 3 tablespoons of Xucker Bronxe with a tablespoon of water and put in the microwave at maximum power for 2 minutes. Now the seeds can be added and mixed with the mixture.
Caution: The liquid is very hot and should not be touched with your hands!
6. Put the bowl with the seeds in the microwave for another minute.
7. Then stir the mixture until a nice layer of sugar has formed around the seeds and it has cooled down a bit.
8. To make the cinnamon foam, whip 100 ml of vegan cream with a teaspoon of erythritol powder and half a teaspoon of cinnamon until it forms a fluffy foam.
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