Fire Camp

Fire Camp

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

  • 2.2 lb
    Fresh 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

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 


Combine the two ingredients and allow the gelatin to hydrate from cold.


Tangerine and pumpkin gelée

Used products: Tangerine and pumpkin gelée

  • 1.7 lb
    Tangerine juice
  • 8.8 oz
    pumpkin puree
  • 3.5 oz
  • 3.5 oz
    glucose syrup
  • 0.7 oz
    NH 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

  • 10.6 oz
    pumpkin seeds
  • 1.1 oz
    confectioner'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

  • 1.1 lb
  • 2.2 lb
    sugar 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

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.