(for the chestnut mousse)
170g boiled and peeled chestnuts
80mL plant based milk
10g maple syrup
1 t vanilla extract
(for the jam)
4 T peach or apricot jam
(for the pumpkin cream)
320g cooked hokkaido pumpkin
20mL plant based milk
10g maple syrup
1 t vanilla extract
1 t pumpkin spices
[how to make]
(for the mousse)
*Prepare the chestnut mousse by mixing peeled chestnuts, milk, maple syrup and vanilla extract in a blender into a smooth cream.
(for the cream)
*Cut the pumpkin into small cubes and cook until soft.
*Then let it cool down for a bit.
*Once it is cooled down, add milk, maple syrup, vanilla extract and spices and blend into a smooth cream.
(for the assembly)
*Carefully arrange the chestnut mousse on the bottom of each glass.
*Put a thick layer of jam on top of chestnut cream.
*Add pumplin cream on top of the jam.
*Sprinkle some cinnamon on top.
-makes 2-
Note: I found this recipe in theveganharmony.com.
Labels: chestnut recipe, parfait recipe, pumpkin recipe
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