Sweet pumpkin

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little sweet pumkins ❤

a soft pumpkin mousse in combination with a dark chocolate brownie & a crunchy cinnamon crumble!

Ingredients:

brownie
100g dark chocolate
100g butter
100g sugar
2 egg yolks
50g flour
a pinch of salt

cinnamon crumble
25g sugar
25g butter
25g almond flour
21g flour
cinnamon

pumpkin mousse
2 gelatin leaves
200g pumpkin puree
20g sugar
150g whipped cream
fresh ginger

orange cremeux
0,5 gelatin leaf
1 egg yolk
10g sugar
33g whipped cream
33g orange juice
(bio) orange zest
Cointreau liqueur

glacage
1 gelatin leaf
75g white chocolate
30g milk
7g water
12g glucose
orange colour

(Silikomart Charlotte mould)

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brownie:
mix the egg yolks and the sugar, add the sifted flour, salt, melted butter and chocolate. Pour into small baking rings and bake at 150C for about 25min. and leave to cool

cinnamon crumble:
crumble all the ingredients together and rub gently between your hands. Stop rubbing when crumbs arise (so do not knead!) divide over a baking tray and bake at 160C for about 15 min., leave to cool

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orange cremeux:
heat the orange juice, zest and whipped cream, stir the egg yolks with the sugar and add to the orange mixture, heat it till 84C. Add the (pre) soaked gelatin, cool it till 40C and add the liqueur. Pour the cremeux into small half-spheres silicone molds and put it in the freezer

pumpkin mousse:
heat the pumpkin puree with the sugar till 76C, add the (pre) soaked gelatin and a little bit of fresh grated ginger, leave to cool till 30C. Add carefully the mixed whipped cream, pour it into silicone moulds, place the frozen orange cremeux in the mousse and put it in the freezer

glacage:
heat the milk, water and glucose, add the (pre) soaked gelatin, pour over the chocolate and stir well. Add some orange colour, take a blender, mix through the glacage to remove the air bubbles and to make the glacage smooth and shiny. When the glacage has a temp. of around 34C, pour it over the frozen pastry and divide it over the brownies and decorate it with cinnamon crumble ❤

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