Pumpkin Cake
Ingredients:
- 500 g pumpkin purée
- 450g cream cheese
- 200g white chocolate
- 150ml cream
- 4 sheets of gelatine
Method:
1
Heat the purée and the cream to 40ºC. Add the gelatine, previously soaked in water, to the mix.
2
Melt the white chocolate at 45ºC.
3
Emulsify the chocolate with the purée.
4
Slowly put the mix on the cream cheese with the help of a food processor or the blade.