German Spiced Pumpkin Fondant with Vanilla Bean Mascarpone Cream

Allergens

Dairy

Ingredients

• 1 cup granulated sugar 3/4 cup heavy cream 1/2 cup unsweetened pumpkin puree 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 tablespoon unsalted butter 1/2 teaspoon vanilla extract 8 ounces mascarpone cheese, room temperature 1/3 cup confectioners' sugar 1 vanilla bean, split lengthwise and seeds scraped out Ground cinnamon, for dusting

Instructions

1. a. In a medium saucepan over low heat, combine sugar, heavy cream, pumpkin puree, ground cinnamon, ground ginger, ground cloves, and ground nutmeg. Stir until the sugar dissolves completely. b. Add butter to the mixture and continue cooking until it melts, stirring occasionally. Do not boil. c. Remove the saucepan from heat and stir in vanilla extract. Let the mixture cool for 10 minutes. d. In a separate bowl, beat together mascarpone cheese, confectioners' sugar, and scraped vanilla bean seeds until smooth. Set aside. e. Pour the cooled pumpkin mixture into individual ramekins or dessert bowls. Chill in the refrigerator for at least 2 hours, or until set. f. Top each set fondant with a dollop of mascarpone cream and dust lightly with ground cinnamon. Serve chilled.

Chef’s Insight

To enhance the aroma of spices, allow the pumpkin mixture to rest overnight before using it.

Notes

Serve with a steaming cup of German Glühwein for a cozy, seasonal treat.