Paired to Perfection with our 2018 Late Harvest Elixir de Fleur
Ingredients
10 ozs Heavy Cream
10 ozs Cream Cheese, Room Temperature
6 1/4 tbsps Sugar
2/3 cup Pumpkin Puree
1 1/4 tsps Lemon Juice
1 1/4 tsps Late Harvest Wine
1 tsp Ground Cinnamon
1/3 tsp Ground Nutmeg
Pinch of Ground Ginger
Pinch of Ground Cloves
Pinch of Kosher Salt
Directions
Using a stand mixer, whisk the heavy cream to stiff peaks.
In a separate mixer bowl, using the paddle attachment, combine the remaining ingredients until smooth. Fold in the whipped cream until just combined. Optional, pipe into molds and freeze if event is later, pull out of freezer 1 hour before service.
Chill if serving the same day. Garnish with crumbled ginger snaps.
For Caramel Sauce:
9 oz. Unsalted Butter
4 tbsp. Red Miso Paste
10 oz. Brown Sugar
2 oz. Whiskey, divided
Directions:
In a saucepot, combine the first three ingredients and half of the whisky. Heat over medium-low and cook, stirring frequently, until a caramel begins to form and bubbles large and cohesive.