Pumpkin and Praline Cheesecake Dip with Ginger Digestive Biscuits

Makes about 18 biscuits depending on the size

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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

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