Real California Recipes Cookbook
It’s time to roll up your sleeves and get down to business! Our recipe book is full of the latest and greatest as well as your classic favorites. And the best part? It’s only a click away.
Recipes
Preparation time: 15 minutes
Whisk together nata, pumpkin puree, 3 tablespoons sugar, cinnamon and nutmeg until mixed thoroughly. Refrigerate for 30 minutes. Spoon nata into a piping bag fitted with ribbon or star tip.
While pumpkin nata is chilling, make chocolate cream.
Whisk together, crema, cocoa and remaining sugar in a small bowl until thoroughly combined. Set aside.
Slice the panes de muerto in half. Pipe pumpkin nata on the bottom half of each bread. Top with top half of bread. Drizzle the top of the bread with chocolate cream and sprinkle with pepitas. Serve.
Makes 2
Recipe and image created by Ericka Sanchez/@nibblesnfeasts for the CMAB