26 Sep
Rupert's made this fantastic blown sugar pumpkin, filled with a spiced pumpkin mousse. We've served it on a mix of chopped truffle praline grains and salted caramel pieces, with a chocolate ice cream served on a pumpkin seed caramel crumble.
The sugar pumpkin was blown into a home-made mould.
Spiced Pumpkin Mousse Recipe
Ingredients
- 150g Crème Anglaise
- 50g pumpkin puree
- 5 drops Pumpkin Pie Flavour Drop
- A pinch of Speculoos Biscuit Spice
- 55g MSK UltraMousse
- 300g Whipping Cream
Method
Mix the Crème Anglaise, puree, flavour drop and speculoos together.
In a separate bowl, whisk the MSK UltraMousse and cream together until it starts to whip.
Fold in the pumpkin mix.
Put into a piping bag and pipe into the blown sugar pumpkin shell.
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