Pumpkin & Spiced Rum Granita W/ Molasses Cream + Cacao Nibs
- 1 cup water
- 1/2 cup sugar
- 1/4 cup spiced rum
- 1 1/2 cups pureed pumpkin
- 1/2 cup heavy cream
- pinch of powdered sugar
- 1 teaspoon molasses
- cacao nibs
- In a small saucepan, bring the water, sugar, and rum to a simmer and cook until the sugar is dissolved and the mixture is syrupy. Add in the pumpkin and stir to combine. Pour into a large flat dish (like a cake tin) and freeze for one hour. Check the mixture and scrape any formed ice crystals with a fork. Continue to check on the mixture every 45 minutes to an hour until completely frozen and all the crystals are scraped up.
- Combine cream, sugar, and molasses in a mason jar and shake until a soft-peak whipped cream forms. Refrigerate until ready to use.
- Divide granita into cups or dishes, top with a spoonful of molasses cream, and a sprinkle of cacao nibs.
water, sugar, spiced rum, pumpkin, heavy cream, powdered sugar, molasses, cacao nibs
Taken from food52.com/recipes/64709-pumpkin-spiced-rum-granita-w-molasses-cream-cacao-nibs (may not work)