Ghost Cups
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 0 minutes
- 1 cup/250g roasted or tinned pumpkin (well drained)
- 1/2 cup/125ml/4ozs cream
- 1/2 cup/100g/3.5ozs brown sugar
- 1/2 teaspoon nutmeg
- pinch of salt
- 300ml/10.6flozs whipped cream
- silver cachous for eyes
Makes 12-15 little ghost cups
Step 1 - In a food processor blend the pumpkin, cream, brown sugar, nutmeg and salt until smooth. Refrigerate until needed (can be done 2-3 days ahead and stored in an airtight container). Spoon or pipe into small white cups. Pipe cream on top using a plain unfluted nozzle and then place silver cachous for eyes.