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Home / Pumpkin and Maple Whiskey Verrine

Pumpkin and Maple Whiskey Verrine

Pumpkin and Maple Whiskey Verrine

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

Please Note: This recipe contains alcohol. Do not serve to patrons under age.
Check your local government agency for information on selling and serving products containing alcohol.
  • Components Of Recipe
  • Pumpkin Pannacotta
  • Maple Whiskey Gelee

Pumpkin Pannacotta

140g (4.9oz)
600g (21.2oz)
600g (21.2oz)

Method of Preparation

  1. In a pot heat the whole milk to 40°C/104°F.
  2. Remove from heat; whisk in ; whisk in pumpkin pie mix.
  3. Place in desired cup, place in refrigerator until set.

Maple Whiskey Gelee

250g (8.8oz)
100g (3.5oz)
25g (0.9oz)
40g (1.4oz)

Method of Preparation

  1. Combine all ingredients in a pot with a whisk, to dissolve completely.
  2. Bring to a boil and remove from heat.
  3. Use as needed to make gelee layers in the Pumpkin Pannacotta.
  4. Allow to set in refrigerator.
  5. Garnish as desired.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
4450 Fortune Ave. NW Concord, NC 28027        Tel: 704.707.0300        Fax: 704.707.0301        Toll-Free: 866.977.3435
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