Fire Camp
- Level:
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Difficult
Topic: #LOCALLOVER Flavors: Mexique 66% origin, pumpkin, tangerine and kumquat. The flavors of the season as well as barbecues with family or friends have inspired me to create this recipe.
Pumpkin purée
Used products: Pumpkin purée
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1000 gFresh pumpkin
Preparation: Pumpkin purée
Step 1. Cut the pumpkin in halves and bake at 180ºC for 45 minutes.
Step 2.Remove the pulp with a spoon, discarding the peel and seeds.
Step 3. Puree until a smooth texture is obtained. Reserve in the refrigerator.
Mexique 66% and tangerine crémeux
Used products: Mexique 66% and tangerine crémeux
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125 gtangerine
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40 gpumpkin puree
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15 gsugar
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36 ggelatin mass
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1 piece(s)Tangerine zest
Preparation: Mexique 66% and tangerine crémeux
Step 1. Combine the liquids and the sugar and then heat to 60ºC.
Step 2. Add the gelatin mass and once melted pour over the chocolate and mandarin zest.
Step 3. Fill the 3D molds and store in the refrigerator.
*Gelatine mass ingredients:
600g water
100g 200 bloom gelatin powder
Preparation:
Combine the two ingredients and allow the gelatin to hydrate from cold.
Tangerine and pumpkin gelée
Used products: Tangerine and pumpkin gelée
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750 gTangerine juice
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250 gpumpkin puree
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100 gsugar
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100 gglucose syrup
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20 gNH pectin
Preparation: Tangerine and pumpkin gelée
Step 1. Mix all the ingredients together and bring to the boil.
Step 2. Leave to cool until it gels.
Step 3.Break the gelled texture with the help of a hand blender.
Step 4. Reserve in a piping bag.
Pumpkin seed praline
Used products: Pumpkin seed praline
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300 gpumpkin seeds
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30 gconfectioner's sugar
Preparation: Pumpkin seed praline
Step 1. Lightly toast the pumpkin seeds.
Step 2. Once cool, grind them with the confectioner's sugar to obtain the desired praline texture.
Candied kumquat
Used products: Candied kumquat
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500 gkumquats
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1000 gsugar syrup 30 baume
Preparation: Candied kumquat
Step 1. Pierce the kumquats with a skewer to allow the syrup to penetrate the kumquats.
Step 2. Mix the syrup with the kumquats, bring to the boil, cover and leave to cool at room temperature.
Step 3. Check the texture and repeat the process if necessary.
Cocoa microwave sponge
Used products: Cocoa microwave sponge
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60 gconfectioner's sugar
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2 gsalt
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300 geggs
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100 grapeseed oil
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60 gcake flour
Preparation: Cocoa microwave sponge
Step 1. Mix all the ingredients with a whisk, strain and fill a half-liter siphon.
Step 2. Close the siphon and add two charges of gas, leave in the refrigerator for one hour.
Step 3. Fill the paper cups halfway with the mixture and cook in the microwave at maximum power for 1 min.
Step 4. Turn the cup upside down and reserve until cool.
Assembly and finishing
Assembly step 1. Trace a 20cm diameter circle with the pumpkin seed praline. Place pieces of microwave sponge cake on the edge of the circle.
Assembly step 2. Put the mandarin jelly and a little pumpkin puree inside, then the candied kumquat and grilled pumpkin cubes.
Assembly step3. Finish by placing the chocolate logs filled with the mandarin crémeux in the shape of a fire camp.
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