Summary

Ingredients

• 200 g Hokkaido pumpkin (se), cleaned and weihed
• 60 g chocolate, white
• 100 ml cream
• 1 teaspoon gelatin, ground
• 0.5 ½ vanilla pod (s)
• 100 ml apple juice
• 1 teaspoon butter
• 1 teaspoon cane sugar
• Oil, for greasing the molds

For decoration:

• 1 tablespoon pumpkin seeds
• some lemon balm leaves

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Instructions

1. Soak the gelatine in a tablespoon of water and let it swell.
2. Finely dice the pumpkin flesh. Break the chocolate into pieces, add to the liquid cream and allow to melt over the water bath. Cut open the vanilla pod, scrape out the pulp and add to the cream-chocolate mixture.
3. Boil 90 g of the pumpkin cubes in a little water for 10 minutes until soft, drain and set aside. Add the soaked gelatin to the hot chocolate cream and stir carefully until it has dissolved. Mix in the cooked pumpkin cubes and puree in a tall mixing bowl. Brush 3 molds with oil and sprinkle with a little sugar. Pour in the liquid mass. Place in the refrigerator for 3 hours and let it set.
4. In the meantime, melt 1 teaspoon butter in a pan, add the remaining pumpkin cubes, sprinkle with the sugar and caramelize a little. Deglaze with the apple juice and simmer until the liquid has almost evaporated.
5. After the resting time, take the molds out of the refrigerator and immerse them in hot water for a second, turn them onto a plate and garnish with the pumpkin ragout, pumpkin seeds and lemon balm leaves.