Special Dessert for Holidays Season
DosGatos Kitchen
DosGatos Kitchen
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 3 1/2 cups (455g) flour
  • 1/2 cup (60g) dark rye flour
  • 2 1/2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly-ground black pepper
  • 1/2 teaspoon anise seeds (I grounded them as well)
  • 2 ounces (55g) unsalted butter, at room temperature
  • 1 large egg, at room temperature
  • 1 cup (340g) honey
  • 1 tablespoon finely-grated orange zest
  • 1 cup (240ml) water
  • 100 gr pumpkin puree
  • 1 large egg
  • 0.5 ts potato cornstarch
  • 1 tbsp lemon juice
  • orange zest of 1/2 orange
  • Mix all ingrigients until smooth, fill the ice-cream cones (or the ones you’ve baked yourself) and bake in preheated oven at 190C for about 20 min until steady. Cool in a refrigerator.
  • Chantilly cream

Instructions

Comments

Log in or Register to write a comment.