Ingredients
10 people
Pumpkin puree
- 3 lb pumpkin (pie variety) or 32 cups of pumpkin puree
- 8 oz mascarpone
- 2 cups water
- 1/2 cup orange juice
- 1 tbsp orange zest
- 1 tsp cinnamon
- 1 tsp garam masala
- 1 pinch nutmeg and allspice
- 1 cup light brown sugar
- 1/4 tsp salt
Cranberry Sorbet
- 1 lb cranberries
- 1 cup orange juice
- 1 1/2 cup water
- 1 1/2 cup sugar
- 2 tbsp inverted sugar
- 2 tbsp glucose
- 2 tbsp orange patron liquor
- 1 pinch salt
Garnish
- 1/3 cup coconut (young meat juilenned)
- 2 tbsp chocolate mint
Nutritional information
Calories: 401kcalCarbohydrates: 75gProtein: 4gFat: 11gSaturated Fat: 7gCholesterol: 23mgSodium: 93mgPotassium: 620mgFiber: 3gSugar: 62gVitamin A: 12046IUVitamin C: 38mgCalcium: 94mgIron: 2mg
For the Pumpkin Puree
- Preheat oven to 400 degrees,Cut pumpkin in half, remove seeds, drizzle with olive oil and salt. Place pumpkin cavity down on a sheet pan lined with parchment. Place in the oven for about an hour or until fully tender. Scoop out pulp and place in a pot with the remaining ingredients. Cook for 10-15 minutes and then place in a vitamix and puree until smooth. If it is a little thick just add a little water. Set aside and keep warm.
For the Cranberry Sorbet
- Place all the ingredients into a pot and cook for 10-15 minutes until the cranberries become tender. Pour into a vitamix and puree. (strain if you want completely smooth). Cool completely on ice and then spin in a ice cream maker.
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