
Ingredients
For 10 portions
500g
Hokkaido Pumpkin, diced
1ea
Lemon(s), juice and finely grated zest
1ea
Orange(s), juice and finely grated zest
150g
Preserving sugar
500g
QimiQ Whip Dessert Cream Vanilla, chilled
50ml
Orange liqueur, Cointreau
Chocolate Sponge Base
2packet
Clear cake glazing jelly
Preparation
- Cook the pumpkin in the lemon juice, orange juice and preserving sugar, boil down and strain.
- Lightly whip the cold QimiQ Whip Dessert Cream Vanilla.
- Add the pumpkin mixture and liqueur and continue to whip at top speed until the required volume has been achieved. Chill well.
- Glaze with the cake glazing.