Pumpkin Brulé, gorgonzola ice cream and wafer with chinotto
Ingredients for 4 people
500 g Pumpkin of Rocchetta
100 g Egg yolk
100 g cream
Peel and cut the pumpkin into pieces, bake at 150 degrees for 30 min.
Blend and sift the pulp, then weigh 400g and mix with the cream and the egg yolk.
Correct with salt and pour into the desired molds. Bake at 110 ° for 18 minutes, until obtaining a "shaky" consistency.
To guarantee the correct humidity during cooking, insert a container with hot water into the oven.
When they are cooked, cool immediately.
Gorgonzola ice cream
100g Sweet Gorgonzola
50g Whole milk
Heat milk, cream and sugar to 80 °, then pour into pieces Gorgonzola.
Blend and cool in the refrigerator covering in contact with food foil.
Allow the preparation to mature in the refrigerator for one night.
Pour in ice cream and mix the ice cream.
Wafer with chinotto
3 sheets of Pasta Fillo
Brush the 3 sheets of filo pastry with melted butter, then overlap and cut them into the desired shape.
Bake in a hot oven at 200 degrees for 8 minutes.
Once cooled, flip the wafer and stuff it with Chinotto jam.
It is advisable to remove the pumpkin creams from the refrigerator 20 minutes before serving them.
Then sprinkle the creams with brown sugar and caramelize the latter with the torch or with the Catalana cream iron.
Serve the burnt cream accompanied by Gorgonzola ice cream and Chinotto wafer
Enjoy the pumpkin!