Brownie, pumpkin and vanilla

This recipe has it all: powerful flavours, creaminess, crunchy textures and refreshing acidic hints that lift the tempered sweetness. The hazelnut praline and choice of chocolate enhance all flavours. All components are easy to make yet requires time in preparation. Trust us: when your guests eat this dessert delight it will overwhelm their taste buds.
Level:
Difficult
Makes:
Recipe serves 10 people

Pumpkin and vanilla

Ingredients: Pumpkin and vanilla

  • 400 g
    pumpkin

Preparation: Pumpkin and vanilla

Steam and leave to drain.

Ingredients: Pumpkin and vanilla

  • 150 g
    sugar
  • 100 g
    cream
  • 10 drop(s)
    almond essence

Preparation: Pumpkin and vanilla

Mix with the pumpkin. 

Ingredients: Pumpkin and vanilla

  • 5 g
    gelespessa (sosa)

Preparation: Pumpkin and vanilla

Add and leave to set.

Ingredients: Pumpkin and vanilla

  • 450 g
    whipped cream
  • 2 pod(s)
    vanilla pulp

Preparation: Pumpkin and vanilla

Mix and add.

Ingredients: Pumpkin and vanilla

  • 9 g
    gelatin leaves

Preparation: Pumpkin and vanilla

Soften and add.

Pour into moulds of your choice and leave to cool in the fridge.

Ganache with praline

Ingredients: Ganache with praline

  • 400 g
    cream
  • 200 g
    milk
  • 200 g
    egg yolks

Preparation: Ganache with praline

Heat the cream and milk, then add the egg yolk. Stir with a wooden spoon until the mixture thickens. 

Ingredients: Ganache with praline

Preparation: Ganache with praline

Pour the cream over the chocolate.

Ingredients: Ganache with praline

  • 100 g
    PRA-CLAS

Preparation: Ganache with praline

 
Stir in the praline.

Cocoa crumble

Ingredients: Cocoa crumble

  • 200 g
    butter
  • 160 g
    desiccated coconut
  • 160 g
    sugar
  • 50 g
    NIBS-S502

Preparation: Cocoa crumble

Mix all the ingredients together, bake for 15 minutes at 150° C, stirring regularly.

Orange jus

Ingredients: Orange jus

  • 750 g
    orange juice
  • 200 g
    lemon juice
  • 100 g
    glucose
  • 50 g
    sugar

Preparation: Orange jus

Cook until a syrup forms.

Finishing and presentation

Ingredients: Finishing and presentation

  • Q.S.
    CED-CC-D1CRISP

Preparation: Finishing and presentation

Cut a rectangle of 1 cm wide and 3 cm long from the brownie dish. 
Arrange the pumpkin and ganache on top of the brownie and garnish with Crispearls dark in gold powder. 
Arrange the crumble in a line in front of the brownie on the plate and add the ice cream on top. 
Garnish with the vanilla oil and orange jus.