Name: Pumpkin Parfrait Coconut whipped creme recipe by Rakhi Bhagat at BetterButter
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 4
Ingredients: Pumpkin 1/2 kg; Milk 1 cup; Sugar 100 gms; Coconut whipped cream 250 gms; Sweet basil seeds 2 tbsp; Cherry few to garnish; Sauted pumpkin pieces few to garnish; Mint leaves few to garnish.; Coconut scraps few to garnish.; Dry fruits few to garnish

ABOUT Pumpkin Parfrait Coconut whipped creme RECIPE

A fun twist on classic pumpkin pie: Creamy pumpkin mousse layered with fluffy coconut whipped cream and layer of sweet basil seeds.

Ingredients Serving: 4

Pumpkin 1/2 kg
Milk 1 cup
Sugar 100 gms
Coconut whipped cream 250 gms
Sweet basil seeds 2 tbsp
Cherry few to garnish
Sauted pumpkin pieces few to garnish
Mint leaves few to garnish.
Coconut scraps few to garnish.
Dry fruits few to garnish

Instructions

Remove the peel of riped pumpkin ..Separate the seeds of it too..
Grate the pumpkin ..
Heat 1 tsp ghee in wok..Add grated pumpkin and saute for 10min on slow flame
Now add 1 cup milk and 100 GM's sugar to the pumpkin and mix well...
Keep stirring till all the milk evaporates and forms a thick consistency.
Refrigerate it..
You can take ready made coconut whipped cream or make on your own.
To make coconut whipped cream,whip the solid portion of full-fat coconut milk into a tizzy, add a touch of sweeter and optional vanilla extract, and that’s it! It has a subtle coconut flavor that I adore paired with the pumpkin.
Soak the sweet basil seeds in water for 10 min..
Let's assemble.
Transfer 2 scoopes of coconut whipped cream in each glass.
Add 1 scoop of pumpkin mousse on whipped cream.
Pour 1 tbsp sweet basil seeds in each glass forming layer in each glass..
Garnish it with sauted pumpkins,cherries,mint leaves,coconut scarps.

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