Pumpkin Shaped Dessert – Bruno Albouze

By Bruno Albouze

Ingredients

Instructions

1. Peel, seed and cube the pumpkin. In a saucepan, heat the carrot juice, orange juice, half the sugar, orange zest, grated ginger and star anise. Add the pumpkin cubes and cook for 20 minutes until tender.
2. Drain, saving the liquid. Spread the pumpkin cubes on a paper-towel-lined tray and refrigerate.
3. Mix the remaining sugar with the agar-agar and stir into the saved liquid. Bring to a boil and cook for 3 minutes, stirring now and then.
4. Cool the liquid over ice water until fully set, or refrigerate overnight.
5. Blend the chilled carrot-orange liquid with an immersion blender until it resembles thick honey, then fold in the pumpkin cubes.
6. Fill 5 silicone cavities with this mixture and freeze overnight.
7. Soak the gelatin in cold water, then drain. Slightly melt the white chocolate in a narrow container in the microwave.
8. Bring half the heavy cream and the milk to a boil, pour over the chocolate and blend with an immersion blender. Stir in the softened gelatin, then the cooked pumpkin pulp.
9. Add the remaining cold heavy cream and the allspice or pumpkin spice to taste; add food coloring if wanted. Refrigerate overnight.
10. Whip half the mousse to medium peaks. Fit a pastry bag with a narrow tip, fill the cavities halfway, press in the frozen inserts, coat the tops with the remaining mousse and freeze for at least 3 hours.
11. Whip the rest of the mousse. Unmold the frozen domes, fill a half-sphere mold halfway with mousse, set the domes in upside down, pipe a dollop on top of each to form the stem base, smooth and freeze for a few hours.
12. Unmold the cakes and keep them frozen. Trim any imperfections and bases with a paring knife, and shape the tops into stems. Keep frozen until glazing.
13. Melt the cocoa butter, combine with the white chocolate, blend with an immersion blender and sieve. Use at 45°C (113°F).
14. Insert a bamboo skewer into a frozen cake, dip it in the glaze, lift and rotate until set, place on an upside-down silicone mold, remove the skewer and press in a marzipan stem. Repeat. Thaw in the refrigerator overnight before serving.

Summarized from Bruno Albouze's video. Watch it for the details.

More recipes with

GingerMilkCarrotCreamHeavy creamOrangeWhite chocolateMarzipan