Autumn Pumpkin Delight with Candied Orange & Hazelnut Crunch

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Autumn Pumpkin Delight with Candied Orange & Hazelnut Crunch

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  • Pumpkin Mousse with Candied Orange & Hazelnut Soil
    Ingredients

    For the Pumpkin Mousse:

    250 g pumpkin purée (roasted and blended smooth)

    200 ml heavy cream, whipped to soft peaks

    2 egg yolks

    60 g sugar

    2 gelatine leaves (or 1 teaspoon powdered gelatine)

    1 teaspoon vanilla extract

    1/2 teaspoon ground cinnamon

    Pinch of nutmeg

    Pinch of salt

    For the Candied Orange:

    Zest of 2 oranges, cut into thin strips

    200 g sugar

    200 ml water

    For the Hazelnut Soil:

    100 g hazelnuts, toasted

    40 g brown sugar

    30 g butter, melted

    Pinch of salt

    Directions
    1. Make the Pumpkin Mousse

    Soak gelatine in cold water (if using leaves).

    In a bowl, whisk egg yolks with sugar until pale.

    Heat pumpkin purée gently, then add softened gelatine (or dissolved powdered gelatine). Stir until smooth.

    Add vanilla, cinnamon, nutmeg, and a pinch of salt. Let cool slightly.

    Fold in whipped cream until airy. Spoon into glasses or molds. Chill for at least 3 hours.

    2. Prepare the Candied Orange

    In a saucepan, combine sugar and water, bring to a boil.

    Add orange zest strips and simmer until translucent, about 15–20 minutes.

    Drain and cool on parchment paper.

    3. Make the Hazelnut Soil

    Pulse toasted hazelnuts, sugar, melted butter, and salt in a food processor until crumbly, resembling soil.

    Spread on a baking tray and bake at 170 °C (340 °F) for 10 minutes, until lightly golden. Cool completely.

    4. Assemble and Serve

    Spoon hazelnut soil onto plates or over mousse glasses.

    Garnish mousse with candied orange strips.

    Serve chilled with extra toasted hazelnuts if desired.

    Time Estimates

    Prep Time: ~25 minutes

    Cooking Time: ~25 minutes

    Chilling Time: ~3 hours

    Total Time: ~3 hours 50 minutes

    Servings: 6
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