Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pumpkin spice
Squash
Chia pudding
Dalgona foam
Utensils
For 4 glasses, each approx. 250 ml
How it's done
Pumpkin spice
Mix the cinnamon with all the other ingredients up to and including the ground cloves, set aside.
Squash
Place a steamer basket into a wide pan, fill with water until it is just below the bottom of the basket, add the squash, cover and cook over a medium heat for approx. 10 mins. until soft, allow to cool slightly. Place the squash in a measuring cup, puree.
Chia pudding
Place the chia seeds, almond drink, maple syrup and vanilla in a bowl. Add the squash puree and 1 tsp of the reserved pumpkin spice, then whisk thoroughly. Divide the mixture between the glasses, cover and chill for approx 4 hrs. or overnight.
Dalgona foam
Place the coffee powder, sugar and water in a measuring cup, beat using the whisk on a mixer until the mixture turns frothy and a light hazelnut-brown colour. Spread the mixture on top of the chia pudding, top with the chocolate sprinkles.
| Note: | You can use the remainder of the pumpkin spice to season squash, squash soup or hot milk. |
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