Haunted pumpikns

On the Hallows’ Eve, beneath the twinkling starry gleam, let Witches and Pumpkins, enchanted into desserts, be summoned to your table, in a whimsical spree! Discover the haunted pumpkins monoportions – compositions of chocolate mousse with cheese, orange jelly and crunchy base with pistachio.

RecipePhoto

Used products and decorations

CHOCOLATE WHITE 29%

Code CHB28XXB3

ROASTED BLANCHED PISTACHIO 100% 1KG

Code 6115

CRISPY FLAKES ROYAL

Code 332451

PICK-UP STICKS ORANGE

Code 33966

TAGLIATELLE MARBLE

Code 335801

GHOSTS

Code 33726

PUMPKIN

Code 33933

SPIDER

Code 33934

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Recipe

PISTACHIO CRUNCHY BOTTOM

Ingredients:

150 gBarima Artisanal White chocolate 29% (code CHB28XXB3)

100 gButter

100 gBarima Artisanal Pistachio paste 100% blanched roasted (code 6115)

150 gBarima Artisanal ROYAL crispy flakes (code 332451)

Preparation:

Melt the butter and chocolate, add pistachio paste and mix thoroughly. Finally combine it with crispy flakes. Spread the mass on a parchment and chill in the refrigerator.

ORANGE JELLY

Ingredients:

180 gOrange juice

30 gSugar

4 gAgar

200 gCandied orange

40 gOrange zest

Preparation:

Boil orange juice with sugar and agar. Leave it aside in the refrigerator to set. Blend the set jelly until it gets consistency of a gel and add candied orange and orange zest. Pour the gel into moulds and freeze.

CHOCOLATE MOUSSE WITH COTTAGE CHEESE

Ingredients:

95 gMilk

95 gCream 32% fat

45 gYolks

85 gSugar

20 gGelatine

100 gWater

335 gCottage cheese 23% fat

100 gBarima Artisanal White chocolate 29% (code CHB28XXB3)

350 gWhipped cream 32% fat

Preparation:

Soak gelatine in cold water. Mix egg yolks with sugar. Boil the cream with milk, add yolks with sugar and heat it up to 80°C, stirring constantly. Add soaked gelatine, chocolate and cottage cheese and blend it all together. Cool it down to 30°C and then combine with whipped cream. Pour the mousse into silicone moulds inserting the orange jelly. Finish with crunchy bottom and freeze. Coat the frozen mousses with Barima Artisanal Orange Velly Spray (code AP0379AR).

DECORATION

To decorate use Barbara Decor chocolate decorations:

Ghosts set (code 33726)
Spider (code 33934)
Pumpkin (code 33933)
Pick-up sticks orange (code 33966)
Tagliatelle Marble (code 335801)

Hat made with Barima Top Decor Sugar paste (code 60198) coloured in black.