Name: Spiced pumpkin brûlée, granadilla
Yield: Serves 8
Ingredients: salt and white pepper; salt and pepper; 125 g cream; 3 egg yolks; pinch ground allspice; 350 g pumpkin – skin on – cut into wedges; few drops water; 40 g pumpkin seeds – dry-pan toasted until popping; 5 ml honey; pinch ground cinnamon; Maldon sea salt flakes; 4 baby leeks – cut in half lengthways and thoroughly washed; 250 g pumpkin purée; ice water; 15 g castor sugar; 20 ml olive oil/canola blend; 80 g granadilla pulp; 1 pumpkin – cut into 8 × 65 g wedges; olive oil – for drizzling

Preparation info

Serves 8

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

Use ripe pumpkin with good colour. SMELL it. It must smell like pumpkin for it to taste like pumpkin. This goes for all fruit and vegetables you want to eat or use in a recipe.

Ingredients

Pumpkin brûlée

45 g individual servings - 360 g
350 g pumpkin – skin on – cut into

Starter
Vegetarian
Spicy
Gluten-free

Method

First make the pumpkin purée. Place the pumpkin wedges on a tray and season. Add a splash of water for steaming. Cover with foil and place in a 180°C oven for about an hour, until soft. Remove and leave to cool. Discard the seeds and scoop the flesh into a Thermomix or blender, and blend until a smooth purée forms.

To make the brûlée, line four ring moulds with cling film and foil, ensu

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Ingredients

Pumpkin brûlée

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