Recipe created by Eloïse Jennes @eloia.studio
Dessert
Pumpkin Vanilla Milkshake
The perfect drink for fall!
Ingredients
1
small Hokkaido squash
2 tbsp
icing sugar
8g
whipped cream stabilizer
1 tbsp
maple syrup
1/4 tsp
cinnamon
1/8 tsp
allspice or pumpkin spice
Caramel sauce
Recipe steps
1
Preheat the oven to 200°C.
2
Cut the Hokkaido pumpkin in half and remove the seeds. Place it cut-side down on a parchment lined baking sheet and bake for 40 minutes at 200°C, fan.
3
Whip the heavy cream. Slowly add in the icing sugar and whipped cream stabilizer. Transfer the whipped cream into a piping bag and refrigerate until ready to serve.
4
Allow the pumpkin to cool. Then, scoop out the flesh with a spoon.
5
Add 75g of the baked pumpkin flesh, vanilla ice cream, milk, maple syrup, cinnamon, and allspice to a blender. Blend until combined.
6
Using a squeeze bottle or spoon, drizzle the caramel sauce down the sides of a glass. Pour in the pumpkin milkshake. Top with whipped cream, a dash of cinnamon, and a galette biscuit.