For 10 servings
300 g flour, patent
400 ml Campina full-fat milk
200 g pumpkin purée
150 g egg yolk
5 ml Debic Roast & Fry
5 g salt
15 g icing sugar
3.5 dl carrot juice (from the juicer)
3.5 dl orange juice
300 g sugar
4 cardamom pods
Carrot and pumpkin toffee
300 g carrot pulp (pulp from juicer)
300 g pumpkin purée
100 g sugar
75 g butter
Vanilla ice cream
1 l Debic Cream 35%
1 l Campina full-fat milk
800 g sugar
650 g egg yolk
1 vanilla pod
300 ml Debic Crème Caramel
200 ml pumpkin purée
200 g pumpkin
100 ml sugar water
130 g pumpkin purée
30 g powdered egg white
30 g icing sugar
30 g granulated sugar
10 crispy carrot slices
1 tray lime cress
Mix all the ingredients for the batter in the blender and mix until smooth.
Bake the pancakes in the Debic Roast & Fry.
Leave to cool, then fold double twice.
For the sauce, caramelise the sugar and add the carrot juice and the orange juice.
Add the bruised cardamom and reduce until you have a caramel sauce.
For the espuma, mix the Debic Crème Caramel with the pumpkin purée and pour into a 500-ml siphon.
Aerate with a gas cartridge and store in the refrigerator.
For the candied pumpkin, cut the pumpkin into equal cubes and cook in the sugar water.
To prepare the ice cream, heat the milk, Debic Cream 35% and vanilla in a pan to 70°C.
Meanwhile, mix the sugar and the egg yolks in a basin.
Mix some of the warm milk-cream mixture with the egg yolks, beat vigorously with the whisk and pour into the rest of the milk-cream mixture in the pan.
Heat to 80°C.
Pass through a fine sieve, leave to mature for at least 8 hours and spin until it becomes ice.
For the toffee, warm the carrot pulp with the sugar over a low heat until the carrot is cooked.
Add the pumpkin purée and the butter and warm through.
Chop finely in the blender and press through a fine sieve.
If necessary, add sugar water to thin.
Pour into a piping bag.
To make the meringue, beat the pumpkin purée with the powdered egg whites until light and fluffy.
Add the sugar in three batches.
Transfer the mixture to a piping bag with a smooth nozzle.
Spray the silicon mats with the orange spray colouring agent and pipe blobs of meringue onto the mats.
Dry in the oven at 50°C and store in a sealed container with silica beads.
Heat the caramel sauce in a pan and warm the pancakes in the sauce.
Arrange in the little copper pans with a quenelle of vanilla ice cream and put on the plate.
Finish the dish with the crispy carrot, pumpkin espuma, candied pumpkin, meringue, lime cress and pumpkin seeds.