HAUNTED PUMPIKNS

Haunted pumpikns

On the Hallows’ Eve, beneath the twinkling starry gleam, let Witches and Pumpkins, enchanted into desserts, be summoned to your table, in a whimsical spree! Discover the haunted pumpkins monoportions – compositions of chocolate mousse with cheese, orange jelly and crunchy base with pistachio.

RecipePhoto

Used products and decorations

CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
CRISPY FLAKES ROYAL
CRISPY FLAKES ROYAL
Code 332451
TAGLIATELLE MARBLE
TAGLIATELLE MARBLE
Code 335801
GHOSTS
GHOSTS
Code 33726
PUMPKIN
PUMPKIN
Code 33933
SPIDER
SPIDER
Code 33934
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Recipe

PISTACHIO CRUNCHY BOTTOM
Ingredients:
150 gBarima Artisanal White chocolate 29% (code CHB28XXB3)
100 gButter
100 gBarima Artisanal Pistachio paste 100% blanched roasted (code 6115)
150 gBarima Artisanal ROYAL crispy flakes (code 332451)
Preparation:

Melt the butter and chocolate, add pistachio paste and mix thoroughly. Finally combine it with crispy flakes. Spread the mass on a parchment and chill in the refrigerator.

ORANGE JELLY
Ingredients:
180 gOrange juice
30 gSugar
4 gAgar
200 gCandied orange
40 gOrange zest
Preparation:

Boil orange juice with sugar and agar. Leave it aside in the refrigerator to set. Blend the set jelly until it gets consistency of a gel and add candied orange and orange zest. Pour the gel into moulds and freeze.

CHOCOLATE MOUSSE WITH COTTAGE CHEESE
Ingredients:
95 gMilk
95 gCream 32% fat
45 gYolks
85 gSugar
20 gGelatine
100 gWater
335 gCottage cheese 23% fat
100 gBarima Artisanal White chocolate 29% (code CHB28XXB3)
350 gWhipped cream 32% fat
Preparation:

Soak gelatine in cold water. Mix egg yolks with sugar. Boil the cream with milk, add yolks with sugar and heat it up to 80°C, stirring constantly. Add soaked gelatine, chocolate and cottage cheese and blend it all together. Cool it down to 30°C and then combine with whipped cream. Pour the mousse into silicone moulds inserting the orange jelly. Finish with crunchy bottom and freeze. Coat the frozen mousses with Barima Artisanal Orange Velly Spray (code AP0379AR).

DECORATION

To decorate use Barbara Decor chocolate decorations:

Ghosts set (code 33726)
Spider (code 33934)
Pumpkin (code 33933)
Pick-up sticks orange (code 33966)
Tagliatelle Marble (code 335801)

Hat made with Barima Top Decor Sugar paste (code 60198) coloured in black.

scheme

SIMILAR DESIGN

Check out the photos, recipes, and videos with similar themes. Be inspired and create them in your own atelier!

Halloween Plate
HALLOWEEN PLATE
Photo Recipe
Ghost pots
GHOST POTS
Photo Recipe
Halloween ghost
HALLOWEEN GHOSTS
Photo Video

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