Espuma of roasted butternut squash

Name: Espuma of roasted butternut squash
Ingredients: 400 ml pumpkin purée; 350 ml carrot juice (from the juicer); 2 butternut squash; 75 g Butter; 600 ml Debic Crème Caramel; 300 g carrot (pulp from juicer); 4 Cardamom pods; 100 g Sugar; 350 ml Orange juice; 300 g Sugar; 300 g pumpkin purée; 30 g Powdered sugar; 30 g Granulated sugar; 30 g egg white powder; 130 g pumpkin purée; 20 Orange petals; 200 g Candied pumpkin; 20 carrot crisps (from carrot peel vegetable 25212370, packed per 10 sheets); vanilla ice cream; Blender

Espuma of roasted butternut squash with caramel sauce of orange, carrot, and cardamom.For 20 people.

Ingredients

2butternut squash

400mlpumpkin purée

600mlDebic Crème Caramel

350mlcarrot juice (from the juicer)

4Cardamom pods

350mlOrange juice

300gSugar

75gButter

300gcarrot (pulp from juicer)

100gSugar

300gpumpkin purée

30gPowdered sugar

30gGranulated sugar

30gegg white powder

130gpumpkin purée

20Orange petals

200gCandied pumpkin

20carrot crisps (from carrot peel vegetable 25212370, packed per 10 sheets)

vanilla ice cream

Blender

Preparation

Preheat the oven to 180⁰C and wrap the pumpkin in aluminum foil.
Roast the pumpkin until cooked through.
Scoop out the flesh with a spoon and blend finely in a blender.
Press through a fine sieve and store in the fridge or freeze.

Mix the Crème Caramel with pumpkin puree.
Pour into a 1-liter siphon.
Charge with 2 gas cartridges and place in the refrigerator.

Caramelize the sugar and deglaze with the carrot juice and orange juice.
Add the crushed cardamom and reduce to a caramel.
Pass through a fine sieve and cool down.

Heat the carrot pulp together with the sugar over low heat until the carrot is cooked.
Add the pumpkin puree and butter and heat the mixture thoroughly.
Blend finely in the blender and press through a fine sieve, adding some sugar water if needed to thin the mixture slightly.
Place in a silicone spiral mold and freeze.

Whisk the pumpkin puree together with the egg white powder until light and airy.
Add the sugars in three parts.
Place in a piping bag with a plain nozzle.
Spray silicone mats with orange coloring and pipe meringue dots onto them.
Dry in the oven at 50⁰C.

Make the carrot crisps by warming the carrot vegetable sheets in oil and rolling them up.
Arrange a carrot crisp on the plates and pipe the espuma inside.
Finish the dish with the toffee, caramel sauce, meringue, candied pumpkin cube, a quenelle of vanilla ice cream, and the orange flower petals.