Pumpkin Parfait With Apple Cider Sauce Recipe

Directions:

1. If needed peel and (Hokkaido doesn't have to be peeled) slice pumpkin. Cook in orange juice among 50 g honey for 20-25 minutes on low heat. Puree and set aside. Bring milk with the spices to boil.
2. Whisk egg yolks with the rest of the honey and pour hot milk into it.
3. Take it back to the heat until it thickens, set aside to cool.
4. Whisk in pumpkin puree and beaten cream.
5. Fill in a form and freeze it for 5-6 hours or over night.
6. For the sauce heat cidre with sugar and the spices, reduce half and stir in dissolved starch.
7. Dice apple and sprinkle with lemon juice.
8. Remove from heat and add diced apple.