Flying Bat Dessert

Mix the flour with icing sugar and butter in a stand mixer until the mixture reaches a sandy consistency. Add the eggs and continue mixing until a dough forms. Roll out the dough between two sheets of parchment to a thickness of 5 mm. Cut into the desired shape and bake between two perforated silicone mats at 180°C for approx. 15 minutes.

Whisk the eggs with sugar. Add vegetable oil, vanilla paste and pumpkin puree. Separately mix the dry ingredients and spices, combine them with the mass and mix until fully incorporated. Pour the mixture into a 20x30cm baking tray and bake at 175°C for 15 minutes.

Slice the butternut squash, skin on, into 3-4 cm thick slices. Arrange the slices in a single layer in an ovenproof dish. Sprinkle the flesh with sugar and pour over the spiced water. Cover with aluminum foil and bake at 180°C for 30 minutes. Then remove the foil and bake for another 20 minutes. Let cool completely before removing from the baking tray.

Soak gelatine in cold water. Combine the milk, cream, half of the sugar, lemon zest, and invert sugar. Separately mix cornstarch with the remaining sugar and egg yolks. Combine both mixtures and strain. Add the passion fruit puree, pumpkin puree, then bring the mixture to a boil. Add soaked gelatine and mix well. Cool the mixture to 40°C, then gently fold in the whipped cream. Put the cremeux into the moulds with roasted pumpkin.

Soak gelatine in cold water. Bring the cream to a boil. Add soaked gelatine and combine with the chocolate. Add vanilla paste, then gently fold in the whipped cream. Pour the mousse into a silicone mould, insert the frozen pumpkin cremeux, finish with pumpkin spice sponge cake, and freeze.

Mix all the ingredients and bring them to boil. Pour into a bowl and refrigerate until set. Once set, blend the mixture until it reaches a smooth gel consistency.

Soak gelatine in cold water (2). Heat the water, sugar and glucose syrup to 103°C. Add condensed milk, soaked gelatin, food coloring and white chocolate. Blend until smooth. Coat the frozen cakes with the glaze of approx. 30°C.