Thrill your friends and family with some sweet treats. Release your inner bake off champ by whipping up Catherine Fulvio's pumpkin and praline cheesecake dip with ginger digestive biscuits.
Ingredients
Pumpkin and praline cheesecake dip with ginger digestive biscuits
Serves: 18
For the praline
- 50 g hazelnut nuts, roughly chopped
- 100 g caster sugar
For the biscuits
- 200 g whole-wheat flour
- 50 g plain flour
- 1 tsp baking flour
- ½ ground ginger
- 80 g light golden brown
- 100 g chilled butter
- 50 ml milk
For the dip
- 100 g pureed pumpkin (steam to cook first, then puree in blender)
- 3 tbsp icing sugar
- 120 g mascarpone
- 100 ml cream
- 1 orange, zest and juice
- Melted chocolate
Method
For the praline
- Toast the nuts in a dry nonstick frying pan until golden. Line a tray with parchment and pour the nuts onto the parchment.
- Heat the sugar in the nonstick saucepan until light golden in colour and pour the liquid sugar over the nuts, leave to cool completely. Place in a food processor and grind until smooth.
To make the biscuits
- Add all the ingredients except the milk into a food processor and blend until a fine breadcrumb forms. Add enough milk to form a biscuit dough.
- Wrap in parchment and chill in the fridge for about 30 minutes.
- Preheat the oven to 190°C/ 170°C/gas 5. Line 2 baking trays with parchment.
- Roll out the biscuit dough thinly and cut rounds and place on the baking tray. You will need to smooth around the edge of the biscuit. Prick with a fork and bake for about 14 to 16 minutes or until baked.
- Transfer to a cooling rack. Once cold, dip the biscuits into melted chocolate, half way up and leave to dry on parchment.
To prepare the dip
Combine all the ingredients together and whisk until thick and fluffy. Fold in about 4 to 5 tbsp of the crushed praline. Taste, add more praline, if required.
To serve
Spoon the dip into a bowl and arrange the biscuits around.
Recipe courtesy of Siúcra.
