Autumn finale

Ingredients for 5 servings:

• 1 pumpkin(s) of your choice
• 200 g crème fraîche
• 300 g cinnamon sugar
• 100 g Greek yogurt
• 6 tbsp honey
• 200 g hazelnuts, coarsely chopped
• 50 g brown sugar
• 20 g butter
• 1 apple

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 45 minutes

from the show “The Perfect Dinner” on VOX from 03.12.2020

Cut the pumpkin into bite-sized pieces and deseed them. Marinate on a baking sheet with honey and cinnamon sugar. Then place in the oven at 160°C (convection oven) for 45 minutes. Meanwhile, put the crème fraîche in a bowl and mix it with the Greek yogurt. Add a little cinnamon to refine it. Then, for the topping, roast the hazelnuts with brown sugar, butter, and 3 tablespoons of honey in a small pan. When the pumpkin is done, remove it from the oven and roughly puree it with a hand blender. A few pieces can remain. Chop the apple, add it, and blend lightly. Divide the crème fraîche between 5 glasses, then sprinkle the pumpkin puree and finally the hazelnuts on top as a topping. Vivien prepared this recipe as a dessert on the show “The Perfect Dinner” – Day 4 from Bayreuth on Thursday, December 3, 2020.