Modern domes of roasted pumpkin and ricotta cream with orange gel, almond crumble, and pomegranate seeds - photo 1
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Modern domes of roasted pumpkin and ricotta cream with orange gel, almond crumble, and pomegranate seeds

Desserts Dishes for Special Occasions 90 min Medium 11 wyświetleń ~36.14 PLN - (0)
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Description

A seasonal, modern dessert that combines the sweetness of roasted pumpkin, the lightness of ricotta, and the fresh acidity of orange and pomegranate. It consists of a delicate pumpkin-ricotta cream in the form of glossy domes, inside which is hidden an intense orange gel. The whole is based on a crunchy almond-cocoa crumble and decorated with juicy pomegranate seeds and optionally chopped pistachios and mint leaves. The dessert is visually striking (the contrast of orange, ruby pomegranate, and golden crumble), has a complex texture (smooth cream, springy gel, crunchy crumble), and works well as an elegant ending to a dinner or a dessert for a festive gathering.

Ingredients Used

Ingredients (17)

Servings:
4
  • Ricotta 250 g
  • 30% heavy cream 100 g
  • Powdered sugar 80 g
  • Honey 40 ml
  • Orange (juice and zest) 1 szt.
  • Ground almonds 80 g
  • Butter 50 g
  • Spelt flour 60 g
  • Pomegranate seeds 120 g
  • Water 60 ml
  • Pumpkin (pulp) 500 g
  • Gelatin 6 g
  • Cocoa 12 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Ground cinnamon 2 g
  • ✨ Opcjonalne
  • Fresh mint (bunch) 0.3 pęczków
  • Pistachios 30 g
💰 Szacowany koszt dania: ~36.14 PLN (9.03 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pumpkin puree

1

Preheat the oven to 200°C (top and bottom). Cut the pumpkin in half (if using hokkaido, you can bake it with the skin), remove the seeds with a spoon, and place the halves skin side down on a baking sheet lined with parchment paper. Bake for 35-45 minutes until the flesh is soft and a fork easily goes into it. After baking, set aside to cool slightly, then use a spoon to scoop out 500 g of soft flesh into a bowl.

Ingredients: Pumpkin (pulp)
Use a large, sharp kitchen spoon and a large knife to cut the pumpkin. A baking sheet lined with parchment paper is best to prevent the pumpkin from sticking. The flesh is ready when a fork goes in easily and the surface has a slight golden color.
2

In a blender bowl, place 500 g of roasted pumpkin flesh, add 20 g of honey and the grated zest of half an orange (about 1-2 g of zest). Blend until smooth. Check the consistency - it should be smooth and creamy, without large fibrous pieces. If the mixture is too thick, add 1-2 tablespoons (about 15-30 g) of water.

Ingredients: Pumpkin (pulp), Honey, Orange (juice and zest)
Use a hand blender or a jug blender. If you don't have a blender, press the puree through a sieve using a spoon and a bit of patience.

Preparing the gelatin

3

Divide 6 g of gelatin into two parts: ~4 g for the cream and ~2 g for the orange gel (this can be done by weighing or estimating). In two small bowls, place 4 g and 2 g of gelatin respectively, add 20 g of cold water (for blooming) to each, and set aside for 5 minutes to allow the gelatin to 'soak' and swell (known as bloom).

Ingredients: Gelatin, Water
Use small bowls and teaspoons for precise measuring. If the gelatin does not bloom after 5 minutes, it may have been stored improperly, and it’s worth using a new package.

Ricotta-pumpkin cream

4

In a small saucepan, heat 40 g of pumpkin puree with 30 g of powdered sugar over very low heat just until the sugar dissolves (do not boil). Add the bloomed (4 g) gelatin and stir for 1-2 minutes until it dissolves. Let the mixture cool to a temperature of about 40-45°C (it should be warm, not hot). In a large bowl, combine the ricotta (250 g) with the cream (100 g) and 20 g of honey. Pour the cooled pumpkin-gelatin mixture into the ricotta and mix evenly until the mixture is smooth. Add 1/2 teaspoon of cinnamon and a pinch of salt, taste, and adjust with powdered sugar if necessary.

Ingredients: Powdered sugar, Gelatin, Pumpkin (pulp), Ricotta, 30% heavy cream, Ground cinnamon, Honey
Use a wooden spoon or silicone spatula. Temperature is key: too hot a mixture will ruin the structure of the ricotta, too cold gelatin will not dissolve evenly.
5

Transfer the cream to a jug or bowl with a spout to make it easier to pour into silicone molds (e.g. 6 cm hemispheres). Fill the molds to 3/4 of their height. Leave in the fridge until slightly set (about 30-45 minutes) — the mixture should be thicker but not completely solid. This will make it easier to place the orange gel center.

Ingredients: Ricotta, 30% heavy cream, Honey, Pumpkin (pulp)
Use silicone hemisphere molds (diameter 6-7 cm). If you don't have molds, you can use small ramekins and cut out the domes after they have set.

Orange Jelly

6

Squeeze the juice from the orange (from the given portion of ~120 g) - you should get about 60-80 g of juice. Pour the juice into a small saucepan, add 10 g of honey, and heat over low heat. When the mixture is warm (about 40-50°C), dissolve the second part of the soaked gelatin (~2 g) in it, stirring for 1 minute until everything is combined. Pour the liquid into a small, flat dish (so that the layer is thin, about 0.5 cm) and set aside in the refrigerator for 1-2 hours until it sets into a firm gel.

Ingredients: Orange (juice and zest), Honey, Gelatin
Use a strainer when squeezing the juice to separate the pulp. The gel will set faster in a low, wide mold. The temperature when dissolving the gelatin should not exceed 60°C.

Almond Crumble

7

Prepare the crumble: in a bowl, combine ground almonds (80 g), spelt flour (60 g), cocoa powder (12 g), 30 g powdered sugar, and a pinch of salt. Add cold butter (50 g) cut into cubes. Rub with your fingers or use a kitchen knife (chopping/rubbing technique) until pea-sized crumbs form. Spread the crumble on a baking sheet lined with parchment paper and bake at 170°C for 12-15 minutes, stirring halfway through, until golden and fragrant. Once cooled, crumble part into fine sand, and set aside a few larger pieces for decoration.

Ingredients: Ground almonds, Spelt flour, Cocoa, Butter, Powdered sugar, Salt
Use cold butter and work quickly to avoid warming the mixture. A baking dish with dimensions of 30x20 cm is best. The crumble is ready when it has a golden color and a pleasant nutty aroma.

Finishing the domes

8

Cut small circles or cubes (about 1 cm in diameter) from the orange jelly. Take the semi-set cream out of the fridge. Gently make a small indentation in the center of each mold with a teaspoon and place a piece of orange jelly in it. Pour the remaining cream so that the dome is filled to the brim. Smooth the surface with a spatula. Place the molds in the fridge for at least 4 hours (preferably overnight) until the cream is completely firm and springy.

Ingredients: Pumpkin (pulp), Orange (juice and zest), Ricotta, Gelatin
Use a small teaspoon or cookie cutter to precisely place the gel. Tapping the molds on the countertop will help eliminate air bubbles.

Assembly and decoration

9

Once set, remove the domes from the molds: place a warm (not hot) damp towel on the bottom of the silicone mold for 10-15 seconds or turn the mold upside down and gently press until the dome pops out. On a plate or board, spread a thin layer of fine crumble (about 20-25 g per serving), place the dome in the center. Sprinkle the dome with a few larger pieces of crumble, scatter 30 g of pomegranate seeds around, drizzle with a few drops of reduced orange syrup (reduce the remaining orange juice with 10 g of honey for a few minutes over low heat). Optionally, sprinkle with chopped pistachios (30 g total for all servings) and garnish with mint leaves (10 g). Serve immediately.

Ingredients: Ground almonds, Pomegranate seeds, Pistachios, Fresh mint (bunch), Honey
Warm hands or a brief contact with a warm cloth help to remove the molds. Be careful not to overheat the domes — a short contact with heat is enough.

Serving and storage

10

Serve the dessert chilled, not icy — the cream should be firm. Store leftovers in the refrigerator, tightly covered (for a maximum of 2 days). Keep the crumble separately in an airtight container at room temperature for up to 5 days to maintain its crunchiness. If you plan to prepare the dessert in advance, make the crumble and gel the day before, and prepare the cream ahead of time to set in molds in the refrigerator.

Ingredients: Ricotta, Ground almonds, Pomegranate seeds
Do not freeze the ricotta cream — it will lose its texture after thawing. The crumble can be refreshed for 5 minutes at 160°C to regain its crunchiness.

Fun Fact

💡

Pumpkin has been used in desserts since the 19th century, and modern desserts combine its natural sweetness with spicy and citrus flavors. The combination of pumpkin and orange is a classic duo in Mediterranean kitchens that use seasonal fruits.

Best for

kolacja świąteczna przyjęcie zimowe romantyczna kolacja

Tips

🍽️ Serving

Serve the domes on a flat white plate to highlight the colors. Use tweezers for precise placement of pomegranate seeds and mint leaves. For a 'mirror' effect, you can add a thin line of sauce made from reduced orange juice.

🥡 Storage

Store the cream in the refrigerator (0–4°C) for up to 2 days. Keep the crumble separately in an airtight container at room temperature for up to 5 days. Store the orange jelly in the refrigerator for up to 3 days in an airtight container.

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