Pumpkin Trifle – By Gurjyote Sethi
1 Litre 35% heavy whipping cream
⅔ Cup icing sugar
2 Tsp vanilla extract
1½ Cups pure pumpkin puree
½ Tsp ground cinnamon
¼ Tsp ground ginger
¼ Tsp ground nutmeg
⅛ Tsp allspice
2 (150 g) pack of ladyfinger cookies
1½ Cups chopped toasted walnuts
1½ Cups shaved or grated white chocolate
1. In a large bowl with a hand mixer, beat cream until it holds soft peaks. Slowly add icing sugar and continue to beat until stiff peaks form. Using a rubber spatula, fold in vanilla. Transfer 3 cups of whipped cream mixture into a separate large bowl and fold in pumpkin puree, cinnamon, ginger, nutmeg and allspice. Reserve pumpkin cream mixture and plain whipped cream mixture.
2. In a 9-inch trifle dish, arrange one-third of the lady fingers on the bottom of dish. Layer with about a third of pumpkin cream mixture, 1 spoon of Chopped walnuts, one-third of the plain whipped cream mixture and ½ cup of the white chocolate shavings. Repeat this process twice, finishing with chocolate shavings. Cover with plastic wrap and chill for at least one 1 hour before serving.
Gurjyote Singh Sethi, has over 16 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crown Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: firstname.lastname@example.org.