27 November 2012

Frozen Butternut Squash Chocolate Terrine

In preparation for my Thanksgiving Supper Club, I was toying with the idea of serving multiple desserts. I always serve traditional pumpkin pie, but I thought it might be fun to showcase pumpkin in another way. I tested this recipe with butternut squash as that was easier to get a hold of for the test session and really once you have added spices the flavour of butternut squash and pumpkin is very similar.  This recipe fits in perfect with Kavey's Blogger's Scream for Ice Cream November Challenge, which requires using a savoury ingredient (butternut squash) in a frozen dessert.

250 ml double cream, divided
400g condensed milk, divided
400g puréed butternut squash (or pumpkin)*
1 cup dark chocolate chips
2 teaspoons vanilla, divided
1 teaspoon cinnamon, divided
1/4 teaspoon ginger
1/4 teaspoon crushed chile flakes

* To prepare the butternut squash or pumpkin purée cut the squash into large pieces and roast with butter until tender. Scoop from skin and drain in the fridge overnight (this is more important with pumpkin as it is very watery). The next day blend until smooth or mash with a potato masher. I always do this, but buying canned pumpkin is also an option.

Line a loaf pan with cling film and put in the freezer to chill. 

Melt the chocolate in a pan set over water (but not touching the water) and combine with half of the condensed milk. Add a teaspoon of vanilla and 1/2 teaspoon of cinnamon. Set aside to cool slightly, stirring occasionally to keep the mixture smooth.

In one a mixing bowl combine the puréed pumpkin, the other half of the condensed milk, 1 teaspoon of vanilla, 1/2 teaspoon of cinnamon, 1/4 teaspoon of ginger and a 1/4 teaspoon of crushed chile flakes. Whisk to combine.

In another mixing bowl, whip the cream to stiff peaks. Fold half of the whipped cream into the pumpkin mixture and half into the chocolate mixture. Since the warm chocolate will quickly start to melt the cream fold it in and put the mixture in the freezer.

Put half of the pumpkin mixture in the loaf pan and freeze for 30min to an hour or until partially set so the chocolate layer doesn't mix in. Add the chocolate layer and spoon the final pumpkin layer on top. Freeze it overnight.

Take out of the freezer and allow to soften slightly before serving (unless your freezer isn't as cold as mine!).

Slice and serve.

It was very good and my housemates loved it...particularly my gluten-free housemate that cannot enjoy my pumpkin pie! I thought the chocolate overpowered the pumpkin a bit but the kick of the chile and the spices really added something special. Ultimately, I decided it was too rich to serve alongside the pumpkin pie so it did not make it to my Thanksgiving menu...but it is still worth trying...especially if you are looking for something egg and/or gluten-free!


Addison Clark said...

I love to taste different recipes and dishes around the globe. Usually I like to research different recipes by visiting different websites or blogs. I found your blog interesting as I gained lot of knowledge here about different recipes. Thanks and keep writing new one also.Thanks

Tertúlia da Susy said...

Uau, que delicia.
Kiss, Susana
Nota: Ver o passatempo a decorrer no meu blog:

uk voucher codes said...

I love to taste different recipes and dishes. I always wannt try something new. I love food, especially cream and chocolate.

Rosana said...

Hello, your audience awaits for updates. It's almost one year and the silence is torture. We want Mexican and American delights. Thanks Rx

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