Pumpkin and Praline Cheesecake Dip with Ginger Digestive Biscuits

Makes about 18 biscuits depending on the size
Pumpkin and Praline Cheesecake Dip with Ginger Digestive Biscuits
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    For the praline

    • 50g hazelnut nuts, roughly chopped
    • 100g Siúcra caster sugar

    For the biscuits

    • 200g whole-wheat flour
    • 50g plain flour
    • 1 tsp baking flour
    • ½ ground ginger
    • 80g Siúcra light golden brown
    • 100g chilled butter
    • 50ml milk

    For the dip

    • 100g pureed pumpkin (steam to cook first, then puree in blender)
    • 3 tbsp Siúcra icing sugar
    • 120g mascarpone
    • 100ml cream
    • 1 orange, zest and juice
    • Melted chocolate

    For the praline
    1.    Toast the nuts in a dry nonstick frying pan until golden. Line a tray with parchment and pour the nuts onto the parchment.
    2.    Heat the sugar in the nonstick saucepan until light golden in colour and pour the liquid sugar over the nuts, leave to cool completely.  Place in a food processor and grind until smooth.

    To make the biscuits
    1.    Add all the ingredients except the milk into a food processor and blend until a fine breadcrumb forms. Add enough milk to form a biscuit dough.
    2.    Wrap in parchment and chill in the fridge for about 30 minutes.
    3.    Preheat the oven to 190°C/ 170°C/gas 5.  Line 2 baking trays with parchment.
    4.    Roll out the biscuit dough thinly and cut rounds and place on the baking tray.  You will need to smooth around the edge of the biscuit. Prick with a fork and bake for about 14 to 16 minutes or until baked.
    5.    Transfer to a cooling rack.  Once cold, dip the biscuits into melted chocolate, half way up and leave to dry on parchment.

    To prepare the dip
    1.    Combine all the ingredients together and whisk until thick and fluffy.  Fold in about 4 to 5 tbsp of the crushed praline. Taste, add more praline, if required.

    To serve
    2.    Spoon the dip into a bowl and arrange the biscuits around.


    Recipe supplied by Catherine Fulvio