Pumpkin biscuit
- Mix caster sugar, salt, whole egg, mayonnaise and lemon juice
- Mix all dry ingredients and add to the above. Mix briefly.
- Then add garnish
- Divide over the pie crust
- Bake at 160°C ± 20 minutes
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Recipe
Download RecipePumpkin biscuit
- Caster sugar 106g
- Salt 0, 4g
- Whole-egg 70g
- Mayonnaise 68g
- Cinnamon 1, 5g
- Five spice herbs 2g
- Carbon dioxide 4g
- Patent flour 105g
- Lemon juice 5g
- Pumpkin cubes 93g
- Mango Cubes - Cesarin 34g
- Caramelized walnut 15g
- Total 503,9g
Pumpkin compote
- Pumpkin 360g
- Fine cristal sugar 30g
- Pectin NH 5g
- Carrot juice 265g
- Mandarin juice 90g
- Total 750g
Pumpkin compote
- Cut the pumpkin in half and remove the seeds
- Place them on the cut on a plate with baking paper
- Grill them in the oven at 200°C for about 10 minutes and peel them
- Cut the pumpkin into cubes and fry them until they are soft
- Mix the sugar with the pectin NH
- Heat the juices and add the sugar and pectin mixture at 40°C
- Bring to the boil, add the diced pumpkin and bring to the boil again.
Yoghurt mousse
- Gelatin 5g
- Full Milk 80g
- Lemon zest 4g
- Yogurt in powder form 15g
- Natural yogurt 165g
- Sinfonia Cioccolato Bianco - IRCA Since 1919 190g
- Cream 35% 290g
- Total 749g
Yoghurt mousse
- Heat the milk and let the lemon zest soak in it for about 10
minutes
- Strain the milk, correct the weight of milk if necessary and add
the soaked gelatin
- Make an emulsion by gradually pouring the warm milk onto the
melted chocolate
- Mix it as soon as it is possible to get a perfect emulsion
- Add the yogurt and powdered yogurt, mix again
- Once the mixture has reached 28/30 °C, work in the foamy
whipped cream. Pour immediately. Freeze.
Crumble pumpkin
- Pumpkin seeds 50g
- Butter 50g
- Salt 0, 5g
- Sugar 50g
- Flour 40g
- Cocoa powder 10g
- Total 201g
Crumble pumpkin
- Mix the dry ingredients together with the salt and pumpkin seeds
- Using a food processor at high speed, add the butter
- Fill the mold with 85 grams of this dough, bake at 165°C.
Chocolade spray
- Cocoa butter 500g
- Sinfonia Cioccolato Bianco - IRCA Since 1919 500g
- Total 1000g
Chocolade spray
- Blend all ingredients using an immersion blender
- Processing temperature 40°C.
Assembly, layout and finishing
- Prepare the sponge cake and bake at 190 °C. Cut into circles of 16 cm diameter. Prepare the compote and spread on the
sponge. Freeze the interior
- Prepare the yoghurt mousse and fill in the desired shape
- Heat the milk and let the lemon zest soak in it for about 10 minutes
- Strain the milk, correct the weight of milk if necessary and add the soaked gelatin
- Make an emulsion by gradually pouring the warm milk onto the melted chocolate
- Mix it as soon as it is possible to get a perfect emulsion
- Add the yogurt and powdered yogurt, mix again
- Once the mixture has reached 28/30 °C, work in the foamy whipped cream. Pour immediately. Freeze.
- Place the frozen interior in this mousse
- Immediately after demoulding, spray directly with the chocolate spray
- Finish the dish with pumpkin crumble