Ginger Pumpkin, Milk Chocolate & Caramel Entremets
Recipe by Neil Ferguson
I. COMPOSITION
- Ginger Glaze
- Caramel mousse
- Pumpkin butter
- Crispy crunchies base
II. GINGER GLAZE
- 1 fresh ginger piece
- 720 g cream
- 4 cinnamon sticks
- 620 g caster sugar
- 120 g black treacle
- 21 g gelatin sheets
- 200 g Belgian white chocolate Chunks
PROCESS
- Grate ginger into cream, add cinnamon.
- Bring to boil.
- Remove from heat leave infuse for 30 mins.
- Strain add black treacle and sugar.
- Bring back to boil.
- Add gelatin and chocolate.
- Blend with stick blender.
- Cool to 19˚C for glazing.
III. CARAMEL MOUSSE
- 370 g caster sugar
- 123 g butter
- 280 g cream
- 250 g eggs
- 20 g gelatin
- 200 g Inspiration 32 Belgian milk couverture chocolate
- 900 g whipped cream
- 10 g xantham gum
PROCESS
- Bring sugar to 170˚C till amber colour.
- Stir in butter.
- Add cream and remove from heat.
- Whisk eggs constantly over bain-marie to 60˚C.
- Transfer to mixer, mix until cool.
- Drizzle caramel into eggs and add xantham. Cool.
- Fold in whipped cream.
IV. 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
PROCESS
- Blend all together in blender.
- Add to siphon gun and gas twice.
- Leave to settle for 30 mins.
- Spray 1/3 into paper cup with holes punched into bottom and microwave
on full for 30 secs. - Chill in cup.
V. CRISPY CRUNCHIES BASE
- 400 g Crispy Crunchies
- 200 g unsalted butter
