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.

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