Parfait with pumpkin and granola – a detailed recipe for cooking. with friends: 
Dish Photography: Andrew McCall Time: 25 min. Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. coconut granola
- 1 packet dry pumpkin pudding
- 2 tbsp. cold milk
- 2.5 tsp bourbon
- Pinch of grated nutmeg
- 1 tbsp. l powdered sugar
- 2 tbsp. cold cream
Recipes with similar ingredients: Hercules flakes, pudding vanilla, milk, cream, bourbon, granola
Recipe preparation:
- Dilute dry pumpkin pudding in milk according to directions on the package, add 1.5 tsp. bourbon and nutmeg cover and refrigerate.
- Beat 1.5 tbsp. cream in a bowl until soft peaks; cool to filing.
- Cool 6 cups for parfait. Spread the pudding between glasses, then lay a layer of granola, put out chilled whipped cream. Add another layer of pudding and granola.
- Beat the remaining 1/2 tbsp. cream in a mixer until air consistency. Add 1 tbsp. l powdered sugar and 1 tsp. bourbon and mix until soft peaks form. Using a cooking bag, squeeze whipped cream onto a prepared sheet laid parchment paper, make eyes. Put in the freezer. Garnish your parfait with frozen whipped cream. Parfait recipe with granola.
