Pumpkin Gelato with Gingerbread Sablée Breton, Candied Pepitas, and Caramel Paper

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Ingredients

Components

  • 10 Gingerbread Sablée Breton Squares
  • 10 Pumpkin Gelato Cubes
  • 200 g / 7.05 oz Candied Pepitas
  • 10 sheets Caramel Paper
  • 300 g / 10.58 oz Caramelized Pumpkin
  • 5 g / .18 oz Gingerbread Spice

Method

Assembly

  1. Place a gingerbread square on the plate.
  2. Place an ice cream cube on the gingerbread. Torch the cube for 2 or 3 seconds to remove any frost.
  3. Place 10 g / .35 oz of the candied pepitas in a mound on top of the cube.
  4. Lean a piece of caramel paper on one side of the cube.
  5. Place a small mound (about 30 g / 1.06 oz) of caramelized pumpkin next to the ice cream cube.
  6. Place a thin straight line of gingerbread spice on the plate, in front of the cube, and serve immediately.

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