Ingredients
Pumpkin Swiss Dream Dessert
32 oz  Pumpkin purée
16 oz  Swiss Dream Neutral
1 oz  Spice
16 oz  Buttermilk
64 lb  Whipped cream, unsweetened, soft peak
12 oz  Honey dough, diced, see below

Honey Dough
5 lb 6 oz Honey
2 lb 3 oz  Sugar
7 oz  Water
2 oz  Ammonium carbonate
5 oz  Water
2 oz  Soda
2 oz  Kirsch
5 oz  Spice mix, see below
1 1/2 oz  Lemon Zest
8 lb 8 oz  All purpose flour

Spice Mix
2 oz  Nutmeg
1 1/2 oz  Ginger
5 oz  Cinnamon
5 oz  Ground cloves

Preparation
Pumpkin Swiss Dream Dessert
Warm buttermilk, mix Swiss Dream Neutral and buttermilk until SwissDream Neutral is completely dissolved. Add pumpkin purée and spices.Fold in unsweetened whipped cream (soft peak) until completely mixedtogether. Add diced honey dough. Fill molds and freeze.

Honey Dough
Warm honey, sugar and water together. Add ammonium carbonate,water, soda and Kirsch. Put spices, Lemon Zest and all purpose flour inseparate mixing bowl. Add this mixture to honey mixture. Mix in 1st gearfor 10 minutes. Rest dough. Bake at 400°C.

Spice Mix
Combine ingredients together.

Decoration
Decorate as desired.

Specialty Ingredients
#22202 Swiss Dream Neutral
#22301  FELCHLIN-Swiss LEMON ZEST