Ginger cake, dark chocolate and pumpkin
For the pumpkin purée
½ crown prince pumpkin
Birch syrup, to taste
Sugar, to taste
Salt, to taste
Remove all of the seeds from the pumpkin.
Cut into small pieces and place on a roasting tray lined with parchment paper to prevent sticking.
Place in the oven at 180°C for two hours, or until soft.
Next, scoop out flesh (while still hot) and place into a blender.
Add a dash of birch syrup to get the mix blending.
Add a knife tip of xantham gum while blending.
Add sugar and salt to taste.
Once fully blended, pass through a sieve and leave to cool.
For the chocolate gel
340g 63% chocolate
7g gelatin, soaked in cold water
400g crème excellence
Melt the chocolate over a baine-marie.
Heat the milk and glucose together and bring to the boil.
Add the bloomed gelatin to the hot milk and leave until melted.
Strain the mixture into the melted chocolate and mix until fully combined.
Pour crème excellence into the chocolate mixture little by little, stirring constantly.
Pour the mixture into a container and leave in the fridge for 24 hours.
For the pumpkin oil jam
3 egg yolks
185g pumpkin oil
Add the glucose and trimoline to a pan and bring to a rapid boil.
Place the yolks into a bowl and pour in the glucose and trimoline mixture, whisking continually.
Once slightly whipped, transfer to a thermomix, with a whipper attachment. Set the speed to 3 and gradually pour in the oil.
This can be done manually, but it just takes a bit more time. It’s similar to a mayonnaise recipe; emulsifying the oil to the egg and sugar mixture.
Finally, add your salt and pass through a fine sieve.
For the ginger cake
225g self-raising flour, sieved
2 tbsp ground ginger
1 tbsp bicarbonate of soda
115g butter, unsalted
115g soft brown sugar
230g golden syrup
85g stem ginger, grated
Combine the flour, ginger, bicarbonate of soda and butter until you get a breadcrumb consistency.
Melt the golden syrup, brown sugar and milk together.
Pour the milk mixture into the flour mixture, little by little.
Add the egg and stem ginger and mix for 3 minutes.
Pour into a lined cake tin.
Cook at 170°C fan for 30 minutes.
Leave to cool completely before plating up.
For the set custard
500g crème excellence (UHT whipping)
100g egg yolks
2.25g pectin x58
½ vanilla pod
Place the crème excellence and vanilla into a pan and start to heat.
Mix the sugar and pectin together and then add to the cream when it’s warm.
Bring the mixture to the boil and pour over the yolks, to temper them.
Pass the mixture through a sieve to remove lumps. Cling film and leave to chill.
Slice a piece of the ginger cake, approximately 15cm in length, 2.5cm wide and 2cm high and place on the centre of the plate.Pipe 4-5 varying size amounts of the chocolate namlaka on top of the cake and alternative amounts of the set custard. Then, add 5 varying size of the pumpkin purée. Follow the same process with the pumpkin jam. You are looking for an even spread of colours across the cake. We serve ours with stem ginger ice cream, but you could also use chocolate or vanilla.