Published 29/10/2021
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Its that frightful season once again and if you’re looking for a way to impress at your spooky soiree and use up all those spare pumpkins at the same time then look no further. Head Chef Tony Fleming from Le Pont de la Tour has whipped up a delicious dessert which is sure to satisfy the Halloween sweet tooth!
Spiced Pumpkin Custard, Caramelised Plums and Muscovado Ice Scream
Pumpkin custard
400g Pumpkin puree
200ml milk
100ml whipping cream
60g egg yolks
40g sugar
2g Cinnamon
1g Clove
1 ½ gelatine leaves
- Cut pumpkins into wedges, skin on. Cover in foil, roast for 40mins @200C.
- Remove the flesh from the skins and pass through a coarse sieve.
- Bring to the boil the milk, cream and spices.
- Whisk in the pumkin puree.
- Whisk together the yolks and sugar and pour into the cream mixture.
- Cook the mix in a pan to 84C.
- Remove from the heat, stir in soaked gelatine.
- Pass through fine sieve and pour into ramekins.
- Chill in fridge to set
Muscavado ice cream
200g cream
800g milk
200g egg yolks
1 vanilla pod
100g glucose
150g muscovado sugar
- Boil the milk, cream, glucose and the vanilla pod.
- Mix the egg yolks and sugar, pour half the liquid onto the yolks, mix, add remaining liquid.
- Return mix to the pan, cook this to 85 degrees always stirring, pass through fine sieve and cool over ice.
- Once cool, churn the ice cream/ freeze in ice cream container.
Roast Plums
- 4 plums
- 75g honey
- ½ vanilla pod
- 3 star anise
- Cut plums into quarters
- Bring honey to a boil, when it begins to caramelise, toss plums in honey with vanilla pod and star anise.
- Place plums skin side down in the pan, cover with greaseproof paper and turn heat down to simmer.
- Cook for 5 mins till soft.
- Cool on a tray then cut each piece in half.
To serve:
Take custards from fridge, place some warm plums on top and a scoop of the muscovado ice cream.
Enjoy!
