Ingredients for 4 servings
For the Cream
- 4 cl Mozart Pumpkin Spice Chocolate Liqueur
200 ml milk
2 egg yolks
50 g powdered sugar
1 vanilla bean
a pinch of salt
4 sheets of gelatin
100 g whipped cream
For the Pumpkin Compote
- 4 cl Mozart Pumpkin Spice Chocolate Liqueur
300 g butternut squash
2 tbsp granulated sugar
½ cinnamon stick
125 ml orange juice
Preparation Crème
Split the vanilla bean lengthwise and scrape out the seeds. Soak the gelatin in cold water. Heat the milk with the vanilla seeds and the vanilla bean in a pot, bring it to a boil, then let it infuse for 2 minutes before removing the vanilla bean. Add the Mozart Pumpkin Spice Chocolate and set aside. Beat the egg yolks, powdered sugar, and a pinch of salt until fluffy. Gradually stir the hot vanilla milk into the egg mixture and then add the squeezed gelatin. Pour the mixture into desired glasses and refrigerate for 2 hours until set.
Preparation Kürbisragout
Meanwhile, peel, deseed, and cut the pumpkin into 1.5 cm cubes. Melt the sugar in a pan until light brown, deglaze with orange juice, add the pumpkin and cinnamon stick, and simmer covered for about 10 minutes until soft.
Finally, season with Mozart Pumpkin Spice Chocolate and let cool.