Ginger Pumpkin, Milk Chocolate & Caramel Entremets

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

1. Grate ginger into cream, add cinnamon.
2. Bring to boil.
3. Remove from heat leave infuse for 30 mins.
4. Strain add black treacle and sugar.
5. Bring back to boil.
6. Add gelatin and chocolate.
7. Blend with stick blender.
8. 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

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.

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

1. Blend all together in blender.
2. Add to siphon gun and gas twice.
3. Leave to settle for 30 mins.
4. Spray 1/3 into paper cup with holes punched into bottom and microwave
   on full for 30 secs.
5. Chill in cup.

V. CRISPY CRUNCHIES BASE

• 400 g Crispy Crunchies
• 200 g unsalted butter