Pumpkin and Mascarpone Cups

Autumn is finally here, it's time for hot chocolatey mornings, leaping into leaves, and delicious pumpkin desserts! What better way to serve individual desserts than in a glass? So I want to share with you this recipe of Pumpkin and Creamy Mascarpone Cups.

For 3 Large Cups:

• 300 g Pumpkin 
• 1 Orange 
• 2 tablespoons Sugar 
• 1 tablespoon Icing sugar 
• 1/4 teaspoon Cinnamon 
• 100 g Biscuits
• 30 g Butter 
• 200 g Heavy Cream, 30% fat
• 150 g Mascarpone Cream
• Nut Mix for decoration

Bring 300 g of pumpkin to boil. Cook it about 20-30 minutes until it becomes soft. Drain the pumpkin in a colander over the sink.

Using a microplane grate the orange skin (only the orange part), we need around one teaspoon of zest. Cut the orange in half and squeeze all juice.

Place orange zest, orange juice, drained pumpkin, a pinch of cinnamon and 2 tablespoons of sugar into mixing bowl. Process until very smooth, 3 to 5 minutes. Let it cool down a little and place the purée in the fridge.

Put the biscuits into a food processor and grind them up. Place the crumb in a bowl and add the melted butter. Mix well. Layer the mixture into the glass bottom and set to cool in the fridge.

Using a hand mixer or stand mixer, whip the cold heavy cream and icing sugar a few minutes until cream is thicker. Add Mascarpone and mix until cream is stiff. Place into fridge.

The main thing is that we respect the formula for the ideal dessert:

• Something crunchy
• Something creamy
• Something fruity (Do you know that Pumpkin is technically a fruit?)

Like autumn is a season for harvesting a wide variety of nuts and dried fruits, we will add a perfect touch of Nut Mix