A ‘Thanks Giving’ desert for all my friends across the pond.
Spiced pumpkin purée , cheesecake mousse, maple ice cream, toasted Italian meringue, beurre noisette crumb and lemon curd.
I love the warming spices of Cinnamon and Star anise in the pumpkin purée, they remind me of Christmas. The orange and lemon cheesecake mousse is very light and refreshing. I made the lemon curd extra tart to cut through the richness of the maple ice cream. The beurre noisette crumb (burnt butter crumb) adds the texture you expect from a traditional cheesecake and has a rich, sweet nutty flavour. All of these beautiful elements are sitting on toasted Italian meringue and garnished with candied pumpkin and charred orange. You could easily switch up the flavour combinations to reflect the season you are in.
55g Caster sugar
1 Egg yolk
1.5 Sheets of bloomed gelatine
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