Pumpkin in syrup with cream and Ouzo

Add the calx to the cold water and not the other way around.

Cut the pumpkin into 1.2 cm cubes.

Place in the calx bath for 3 hours.

Stir every 10 minutes to prevent the solids from settling.

Rinse well under cold water and place in a wide pot.

Prepare the syrup using the water, sugar, and ginger.

Mix the ingredients in a pot and bring to a boil.

Remove the ginger and set aside.

Add the syrup to the diced pumpkin and cook in a pot lined with parchment paper on low for four hours.

Reduce the syrup to 105º C and pour into the jars until the pumpkin is completely covered.

Add the ginger previously set aside.

Close the lids of the glass jars and store in the refrigerator.

Place the seeds in the OCOO pot and cover with the honey.

Run on the AGED EGG programme for 10 hours.

Remove the end product, cool and store vacuum-packed in a refrigerator.

If you do not have an OCOO* you can achieve a similar result on a stove or in a dehydrator at a controlled temperature of 50º C for approximately 36 hours, taking into account the fact that you must add water to cover the seeds because liquids will evaporate on the stove whereas they wouldn’t with an OCOO.

Put all of the peeled pumpkin trimmings through the juice extractor.

Strain the juice you get and use it quickly to prevent it from oxidising.

Place the 40g of sugar in a saucepan and make a light caramel.

Deglaze the caramel with the milk until you get a toffee.

Whisk together the yolks and 37g of sugar.

Gradually add the (previously prepared) warm toffee* and mix everything together.

Bring to a boil (at 82°C) and make the crème anglaise in a pan.

It is important to check the temperature using a thermometer.

Mix the three ingredients and leave in the refrigerator for 12 hours to mature.

Place the mixture into Pacojet containers and freeze.

Churn and freeze 4 times before use.