Submersible sauce with pumpkin and curd cheese.
This afternoon dessert dip sauce tastes like pumpkin pie, but when disassembled, it is even tastier and gives color Variety party table.
Time: 10min Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 430 gr. pumpkin puree
- 2/3 Art. light brown sugar
- 100 gr. curd cheese, room temperature
- 3/4 tsp pumpkin pie seasonings
- 1/4 tsp coarse salt
- 3/4 Art. fat cream
- Crispy gingerbread cookie, served
- Dip sauce dips to choose from: gingerbread cookies, cinnamon sugar chips from pita, graham cracker
Recipes with similar ingredients: pumpkin puree, curd cheese, brown sugar, seasoning for pumpkin pie, shortbread cookies, cream
Recipe preparation:
- Put the pumpkin puree, light brown sugar, curd cheese, seasoning for pumpkin pie and salt in a large bowl and whisk with an electric mixer at medium speed until pasty consistency. Add the heavy cream and keep whipping on medium speed to air condition.
- Put the sauce in a bowl and store in the refrigerator until served. table. Garnish dip sauce with gingerbread cookies right before serving. Serve your choice of appetizer sauce.
