Pumpkin pancakes

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.