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Pumpkin-rosemary toffee crème

The long, low-temperature cooking of the pumpkin cubes caramelises the sugars in the pumpkin and cooks it through. The result is a smooth and rich toffee cream. In this recipe, we have used rosemary and bay leaves, but you can use other flavours if you like. 

Makes 3 kg. 

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Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

6
kg
butternut squash, cut in cubes
1
l
whipping cream
20
g
rosemary
4
leaves
bay leaf
as needed
extra virgin olive oil
as needed
salt and pepper

Scale recipe

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