Whipped dark chocolate, spiced pumpkin, clementine, gingerbread

The Recipes / Dessert

The Kings Hotel, Gloucestershire

Whipped dark chocolate
150ml milk
150ml cream
30g sugar
90g egg yolk
180g 70% chocolate

Spiced pumpkin
1 pumpkin
Cinnamon stick
Half a pod vanilla Orange zest

Pumpkin ice cream
200ml cream
100g sugar
5 egg yolks

Shop-bought gingerbread 4 clementines

www.kingscampden.co.uk

Serves 4

Bring the milk and cream for the whipped chocolate to the boil and remove from the heat. Meanwhile whisk the sugar and egg yolks until light, pale and fluffy. Slowly pour the warm milk and cream mixture onto the egg whilst continuously whisking. Put back on the heat and warm slowly while stirring until the mixture reaches 80˚C. Pour over the broken dark chocolate and whisk hard until fully incorporated. Place in piping bag and refrigerate until required.

Peel and quarter the pumpkin, removing all the seeds from the middle. Using a Parisienne scoop, make small pumpkin balls, reserving any trim for the pumpkin ice cream. Make a stock syrup by bringing equal quantities of sugar and water to the boil, and flavour with the cinnamon, vanilla and zest. Once boiling add the pumpkin balls and simmer slowly until tender. Allow to cool and store in the spiced syrup.

Cut off the tops and bottoms of the clementines and remove all the skin and pith. Carefully cut out the segments. Squeeze as much juice as possible from the remainder of each clementine and use the juice to store the segments until ready to use.

For the ice cream, spread out the reserved pumpkin trimmings on a tray. Liberally sprinkle with brown sugar, mixed spice and ground cinnamon. Cover with foil and bake in the oven at 150˚C for approximately 1 hour or until the pumpkin is tender and caramelised. Blend to a smooth purée. Bring the cream and 300ml of the purée slowly to the boil. Meanwhile whisk the sugar and egg yolks until light pale and fluffy. Slowly add the warm cream mixture to the egg, whisking continuously. Place back on to the heat and slowly bring to 85˚C, continuously whisking. Cool in the fridge, then churn in an ice cream machine and freeze until required.

Break the gingerbread into small pieces, reserving a few for the plate. Place the rest in a blender and pour in warm milk whilst blending until a purée consistency is achieved. Pass through a sieve and keep in a piping bag until required.