Ginger Pumpkin, Milk Chocolate & Caramel Entremets Recipe by chef Neil Ferguson

ginger-pumpkin-milk-chocolate-caramel-entremets

INGREDIENTS (GINGER GLAZE)

METHOD
  1. Grate ginger into cream, add cinnamon.
  2. Bring to boil. Remove from heat leave infuse for 30 mins.
  3. Strain add black treacle and sugar. Bring back to boil.
  4. Add gelatin and chocolate.
  5. Blend with stick blender.
  6. Cool to 19˚C for glazing.

INGREDIENTS (CARAMEL MOUSSE)

METHOD
  1. Bring sugar to 170˚C till amber colour.
  2. Stir in butter.
  3. Add cream and remove from heat.
  4. Whisk eggs constantly over bain-marie to 60˚C.
  5. Transfer to mixer, mix until cool.
  6. Drizzle caramel into eggs and add xantham. Cool.
  7. Fold in whipped cream.

INGREDIENTS (PUMPKIN BUTTER)

  • 200 g Delight 29 Belgian white chocolate
  • 800 g pumpkin
  • 200 g unsalted butter
  • 450 g caster sugar
  • 2 vanilla pods
  • 2 cinnamon sticks
METHOD
  1. Blend all together in blender.
  2. Add to siphon gun and gas twice. Leave to settle for 30 mins.
  3. Spray 1/3 into paper cup with holes punched into bottom and microwave
    on full for 30 secs.
  4. Chill in cup.

INGREDIENTS (CRISPY CRUNCHIES BASE)

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