Pumpkin Dessert

Ingredients

• 250 g pumpkin flesh
• 100 ml Orange Juice
• 3 tbsp Lemon juice
• 0.5 tsp vanilla powder
• 3 tbsp raw cane sugar (15 g each)
• 150 g quark (20% fat)
• 50 g Greek yogurt (10% fat)
• 2 tbsp Maple syrup
• 100 ml heavy cream (30% fat)
• 80 g unsalted mixed nuts, roasted (e.g., almonds, hazelnuts)

Instructions

1. 1.

   Cut the pumpkin flesh into small pieces and combine with orange juice, lemon juice, vanilla powder, and sugar in a pot. Bring to a boil, then simmer the pumpkin over low heat for 10–15 minutes until tender. Purée, then let the pumpkin purée cool completely over about 20 minutes.

2. 2.

   Meanwhile, whisk quark and yogurt with maple syrup until creamy. Whip the heavy cream stiffly and fold it in. Spoon the quark mixture into glasses and top with the cooled pumpkin purée. Roughly chop the roasted nuts and sprinkle them over the dessert.