Ingredients

Caramelised pumpkin seeds:
Pumpkin seeds 250
Sugar 150
Water 60
Butter 30
Salt 1
Pumpkin mousse:
Cream 160
Sugar 1 45
Egg yolk 90
Sigar 2 60
Gelatine 4
Pumpkin puree 150
Pumpkin cake:
Flour 140
Pumpkin puree 190
Baking Powder 2
Sugar 175
Salt 1
Egg 100
Vanilla 1
Grapeseed oil 50
Cinnamon 1
Pumpkin ice cream:
Milk 300
Cream 150
Egg yolk 70
Sugar 80
Ice cream stab 6
Dry milk 45
Liquid glucose 25
Pumpkin puree 200
lime juice 10
Pumpkin seeds ice cream:
Milk 300
Cream 150
Egg yolk 70
Sugar 80
Ice cream stab 6
Dry milk 45
Liquid glucose 25
Pumpkin seed 100
Pumpkin seed oil 10
Sweet sea buckthorn:
Sea buckthorn 100
Sugar 40
Yudzu juice 30
Water 70
Pecan petit beurre:
300g sugar
18g salt
600g all-purpose flour
600g pecan, toasted and blitzed into powder
600g butter, 83% softened
40g maple
4g cinnamon
80g egg
Millet and Pumpkin:
Millet 100
Milk 500
Pumpkin mousse 200

Method

Caramelised pumpkin seeds:
Roast seeds and cool. Mix the sugar, water and butter in a saucepan and heat the mixture to a light caramel colour. Add seeds and mix well. Put on the silicone, cool and chop.
Pumpkin mousse:
Make the pumpkin purée. Whip the cream (160g) with the sugar (45g) to medium peaks and put into the refrigerator. Mix egg yolks with sugar (60g) and whisk to 57°C on the steam bath. Pour into a mixer bowl and whisk on high speed until it increases in volume and cooling to room temperature. Mix the pumpkin puree with the gelatine until dissolved on a steam bath. Mix the pumpkin mass with a mixture of egg yolks and sugar with a whisk. Add whipped cream to the mixture.
Pumpkin cake:
Mix pumpkin puree, grapeseed oil and cinnamon. Sugar, eggs and vanilla extract mix in a blender with paddle for 3-5 minutes. Mix the dry ingredients in. Add the pumpkin mix in. Bake at 180°C for 45 minutes.
Pumpkin ice cream:
Mix the sugar with the dry milk and stabilizer, add the egg yolks and immediately mix well. Heat the milk, cream, glucose and sugar-egg mixture until 85°С. Add the pumpkin puree. Freeze. Add the lime juice before putting into a Pacojet.
Pumpkin seeds ice cream:
Mix the sugar with the dry milk and stabilizer, add the egg yolks and immediately mix well. Heat the milk, cream, glucose and sugar-egg mixture until 85°C. Add the pumpkin seeds, let stand for 12 hours Freeze. Proceed in Pacojet.
Sweet sea buckthorn:
Boil sugar with water than add yudzu juice. Pure the syrup over the berries.
Pecan petit beurre:
In the globe mixer set with a paddle attachment, cream the softened butter, salt and sugar until creamed and fluffy. Mix together the egg and maple syrup, and slowly pour into the cream sugar. Allow the dough to mix on low speed until completely combined. Mix together the remaining dry ingredients, and add to the globe. Mix the dough for just a second, then scrape down the sides. Mix the dough until just combined. Roll out the dough in between two pieces of parchment, until almost see through. Allow to freeze completely before baking. Bake at 325F until the dough has just started to obtain colour. Reserve in a dry to go box with silica for service.
Millet and Pumpkin:
Boil millet in the milk until soft. Cool it down mix with mouseу and leave until service.

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