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, ensuring that the base is properly sealed. Place the pumpkin purée in a Thermomix jug or blender. Add the sugar, cream and egg yolks, and blend. Add the allspice and cinnamon, and season with salt and white pepper. Pour the blended mixture into the prepared moulds.
Place the moulds in a bain marie and add water until halfway up the side of the moulds.
Remove the seeds from each pumpkin wedge. Place the wedges onto an oven tray and wrap in foil. Cook in a wood-fired oven until cooked but still slightly firm, or use your oven at 180°C. Remove the foil and drizzle with olive oil. Put the tray back into the wood-fired oven until slightly blistered and soft. Remove from the oven and season.
Remove the outer leaf from the baby leeks and finely chiffonade the remaining leaves. Place in ice water to curl, and reserve.
To make the granadilla dressing, whisk the ingredients together until homogenous and season to taste with salt and pepper.
To assemble, place a hot wedge of pumpkin on each heated plate. Place a half-moon of pumpkin brûlée in the cavity of the roasted pumpkin. Top with
© 2018 All rights reserved. Published by Marble Restaurant Group.