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Structures of pumpkin with a salted caramel crumble

This dish consists of:
  • Pumpkin mousse
  • Caramelized pumpkin
  • Puffed wild rice
  • Pumpkin jelly
  • Assembly with food colour spray, salted caramel crumble, and chocolate butterfly

Ingredients

250gpumpkin purée
20gegg white powder
50gSugar
20gemulbinder
10gcoldgel
200Whipped cream
silicone mold tre cime 120

pumpkin cubes
Olive oil
Sugar

Wild rice
powdered sugar to taste

100gpumpkin purée
6gCreamy gel
20Sugar

white food colour spray
Salty caramel crumble
chocolate butterfly

Preparation

  1. Mix the pumpkin purée with the egg white powder, sugar, and emulbinder and let rest for 10 minutes.
  2. Add the coldgel and whip the mixture until airy.
  3. Whip the cream until soft peaks form and add to the pumpkin mixture.
  4. Pour the mixture into the mold and place in the (shock) freezer.
  5. Remove from the mold and thaw in the refrigerator before use.

  1. Sauté the pumpkin cubes in a little olive oil.
  2. Sprinkle the sugar over the pumpkin cubes and briefly caramelize.
  3. Cool down and store in the refrigerator.

  1. Cook the rice until done in about 10 minutes.
  2. Drain the rice and let it dry overnight on a tray, with paper or a cloth. Tip: No time to dry overnight? Dry the rice for an hour in a dehydrator.
  3. Pop the rice in a pan with oil at about 220°C for 10 seconds.
  4. Pour into a sieve and let drain on paper.
  5. Depending on the application, you can sprinkle the wild rice with powdered sugar for a crispy touch on a dessert.

  1. Mix all the ingredients using an immersion blender or regular blender.

  1. Place the mounds of pumpkin mousse on the plate and spray the tops with white food colour spray.
  2. Spoon the chocolate and salty caramel crumble onto the plate.
  3. Pipe the pumpkin jelly in between and garnish with a few pieces of caramelized pumpkin, the chocolate butterfly, and the puffed wild rice.