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Pumpkin-Orange Cream with Pumpkin Brittle
2026 June 12
Ingredients
- 400 g nutmeg squash
- 2 oranges
- 1 pinch of ground cloves
- 1 tsp agar-agar
- 120 ml cream
- Pumpkin seed brittle
- 75 g brown sugar
- 1 tart apple
- ½ tsp cinnamon
- ¼ tsp each of ground ginger and cardamom
- 1 tbsp honey
- 1 pomegranate
- 60 g pumpkin seeds
How to make pumpkin and orange cream
Peel the pumpkin, cut it into 2 cm cubes and place in a baking dish. Cut the apple into cubes without peeling it and add to the pumpkin. Pour the juice of one orange over the top and bake at 170 degrees on the hot air setting for approx. 35 minutes. The pumpkin and apple should be soft.
Purée the fruit until smooth and sweeten with honey. Season to taste with the grated zest of half an orange and the spices. Set aside 4 tbsp of the pumpkin purée. Mix the remaining orange juice with the agar-agar, bring to the boil and stir into the pumpkin mixture. Whip the cream until stiff and gently fold into the mixture. Spoon the mixture into 4 small bowls and leave to set in the fridge.
How to make pumpkin brittle
Melt the sugar in a small pan until it caramelises; do not stir. Sprinkle in the pumpkin seeds, toss briefly and pour onto a baking tray lined with baking paper. Smooth out the mixture and leave to cool. Break the brittle into pieces and crush with a rolling pin.
Serving
Garnish the pumpkin cream with 1 tbsp of the reserved pumpkin purée, orange segments and pomegranate seeds, and sprinkle with a little pumpkin brittle.
