Pumpkin Dessert with Tahini Sauce
There is a special pumpkin dessert in Turkey. Pumpkin slices are baked in oven with sugar and topped with tahini sauce and walnut powder when served. It is a simple but a delicious one. This cocktail idea came up with the idea of turning this dessert into a cocktail. The decision to use tahini as a foam required a few trials with different techniques. The first one was the dilution requirement of the tahini for the foam, and the second issue was the tahini foam does not match well with lemon as the acidic ingredient of the base. However, in the end, I managed to make a very enjoyable cocktail. (I preferred hazelnut instead of walnut in the cocktail)
Ingredients
- 45 ml Dark Rum (Plantation Original Dark Rum)
- 15 ml Frangelico
- 30 ml Malic Acid Adjusted Apple Juice
- 45 ml Pumpkin Purée
- 10 ml Simple Syrup
- Tahini Foam (cream siphon)
Instructions
- Add all ingredients into your shaker and shake well with ice. Double strain into your ice-filled glass and top with tahini foam. You may serve with grated hazelnut.Cheers! 🍹