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Pumpkin Nata Pan de Muerto
Recipes
Ingredients:
– 1 cup Real California Nata or Cream Cheese
– 3/4 cup pumpkin puree
– 5 tablespoons confectioner’s sugar, divided
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup Real California Crema Mexicana
– 2 tablespoons cocoa powder
– 2 panes de muerto
– 2 tablespoons raw pepitas, roughly chopped
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Directions:
Preparation time: 15 minutes
Whisk together nata, pumpkin puree, 3 tablespoons sugar, cinnamon and nutmeg until mixed thoroughly. Refrigerate for 30 minutes. Spoon nata into a piping bag fitted with ribbon or star tip.
While pumpkin nata is chilling, make chocolate cream.
Whisk together, crema, cocoa and remaining sugar in a small bowl until thoroughly combined. Set aside.
Slice the panes de muerto in half. Pipe pumpkin nata on the bottom half of each bread. Top with top half of bread. Drizzle the top of the bread with chocolate cream and sprinkle with pepitas. Serve.
Makes 2
Recipe and image created by Ericka Sanchez/@nibblesnfeasts for the CMAB
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.