Pumpkin and Muesli Parfait
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Pumpkin and granola parfait - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tbsp. granola with coconut
- 1 package dry pumpkin pudding
- 2 cups of cold milk
- 2.5 tsp bourbon
- A pinch of grated nutmeg
- 1 tbsp powdered sugar
- 2 cups cold heavy cream
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Cooking the dish according to the recipe:
- Dissolve dry pumpkin pudding in milk according to package directions, add 1 1/2 teaspoons bourbon and nutmeg, cover and refrigerate.
- Whip 1 1/2 cups heavy cream in a bowl until soft peaks form; chill until serving.
- Chill 6 parfait glasses. Divide the pudding among the glasses, then add a layer of granola and top with chilled whipped cream. Add another layer of pudding and granola.
- Whip the remaining 1/2 cup heavy cream in a stand mixer until fluffy. Add 1 tablespoon powdered sugar and 1 teaspoon bourbon and beat until soft peaks form.
Using a piping bag, pipe whipped cream onto a prepared baking sheet lined with parchment paper, making eyes. Freeze. Garnish the parfait with frozen whipped cream.
Recipe granola parfait.
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