Modern pumpkin cream with clementine glaze and nut crumble - photo 1
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Modern pumpkin cream with clementine glaze and nut crumble

Desserts Dishes for Special Occasions 90 min Medium 8 wyświetleń ~27.05 PLN - (0)
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Description

A delicate, seasonal dessert that combines the creamy texture of baked pumpkin cream with a glossy, aromatic clementine glaze and a crunchy crumble of almonds and walnuts. The dish features a modern composition of flavors: the sweetness of roasted pumpkin and honey, the citrus freshness of clementines, and the deep, slightly toasted flavor of nuts. Perfect as an impressive dessert for autumn and winter gatherings, holiday dinners, or tastings — served in small ramekins or on a plate in an artistic arrangement. Visually appealing with the contrast of the orange cream, glossy dark golden glaze, and ruby-brown crumble, garnished with clementine zest and a mint leaf.

Ingredients Used

Ingredients (14)

Servings:
4
  • Butternut squash (roasted squash puree) 400 g
  • Egg 2 szt.
  • Brown sugar 80 g
  • Honey 40 ml
  • 30% cream 200 ml
  • Butter 50 g
  • Wheat flour 40 g
  • Blanched almonds 60 g
  • Walnuts 40 g
  • Clementines (juice and zest) 300 g
  • 🌿 Przyprawy
  • Ground cinnamon 4 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Orange liqueur (optional) 20 ml
  • Fresh mint (for decoration, optional) 10 g
💰 Szacowany koszt dania: ~27.05 PLN (6.76 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (top and bottom). Cut the pumpkin in half, scoop out the seeds with a spoon, and cut the flesh into pieces. Place the pieces skin-side down on a baking sheet lined with parchment paper. Bake for 30–40 minutes, until the flesh is soft (check with a fork — it should go in smoothly). Remove and cool for 10–15 minutes, then scoop out the flesh and blend into a smooth puree in a blender or mash with a potato masher; weigh out 400 g of puree for the cream. If you are using store-bought puree, proceed to the next step.

Ingredients: Butternut squash (roasted squash puree)
Use a large baking sheet and parchment paper. If you don't have an oven, you can steam the pumpkin (longer, about 20–25 min). The puree should be smooth and fiber-free — pass it through a sieve if you want a very smooth texture.

Pumpkin cream

2

In a bowl, combine 400 g of pumpkin puree with 80 g of brown sugar and 40 g of honey. Add 4 g of cinnamon (2 teaspoons) and 1 pinch of salt. In another bowl, crack 120 g of eggs and lightly beat them with a fork. Heat 200 ml of cream in a saucepan to about 50–60°C (it should be warm, not boiling). Slowly pour the warm cream into the beaten eggs in a thin stream, whisking to temper the eggs (to prevent them from curdling). Then, pour the egg and cream mixture into the pumpkin puree and mix thoroughly until smooth.

Ingredients: Butternut squash (roasted squash puree), Brown sugar, Honey, Ground cinnamon, Salt, Egg, 30% cream
Use a stainless steel bowl and a whisk; to temper, slowly pour in the cream while constantly mixing. The temperature of the cream should not exceed 65°C, otherwise the eggs will curdle. The consistency of the cream should be runny, resembling custard.

Baking the cream

3

Prepare 4 heatproof ramekins (about 200–220 ml each). Pour the cream into the ramekins up to 3/4 full. Place the ramekins on a baking sheet or in a large baking dish and pour hot water halfway up the sides of the ramekins (bain-marie). Bake at 160°C for 30–35 minutes — the cream should be set at the edges but slightly soft and wobbly in the center. After baking, remove from the water and cool to room temperature for 30 minutes, then chill in the refrigerator for at least 1 hour to achieve a creamy yet firm consistency.

Ingredients: Egg, 30% cream, Butternut squash (roasted squash puree)
Use an oven thermometer if you have one; baking in a water bath provides an even temperature and prevents cracking. Do not bake at a higher temperature — the cream will become rubbery. Cooling is key — the cream will gain structure after 1–2 hours in the fridge.

Preparation of nut crumble

4

Heat a non-stick pan over medium heat. Chop the almonds (60 g) and walnuts (40 g) into coarser pieces. Add 40 g of brown sugar to the pan and heat until it starts to melt and darken (caramelization) — stir with a wooden spoon. When the sugar reaches an amber color, add 30 g of butter and quickly mix, then toss in the nuts and almonds, quickly coating them in caramel. Transfer to parchment paper and separate with a fork into uneven pieces. Once cooled, break into small pieces or lightly grind in a food processor into a crumble.

Ingredients: Blanched almonds, Walnuts, Brown sugar, Butter
Use a wide pan and a wooden spoon. Be careful when caramelizing — the sugar is very hot and can splatter. If the caramel hardens quickly, act fast to ensure the nuts are evenly coated. Additionally, you can add 10 g of coarse sea salt to the crumble for a flavor contrast.

Clementine sauce (glaze)

5

Squeeze the juice from the clementines (about 200 ml of juice from 300 g of clementines) and finely grate the zest from one clementine. In a saucepan, combine 150 ml of clementine juice, 20 g of sugar, and 40 g of honey. Heat over medium heat until the mixture begins to reduce slightly (about 8–10 minutes). When the sauce thickens to the consistency of a liquid syrup, remove from heat and add 20 g of butter, stirring until combined. If using orange liqueur (optional), add 20 ml at the end and mix. The sauce should be glossy and slightly runny (not thick like jam).

Ingredients: Clementines (juice and zest), Brown sugar, Honey, Butter, Orange liqueur (optional)
Use a small saucepan and a wooden spoon. Reduce the sauce over medium heat, stirring occasionally to prevent burning. The consistency will thicken as it cools — it should be syrupy to beautifully glaze the cream.

Crumble - seasoning

6

Once the crumble (caramelized nuts) has cooled, you can break up any larger pieces to your desired size. Taste the crumble — if you want contrast, add a pinch of fine table salt (or a bit of coarse salt on top for serving). The crumble should be crunchy, not chewy.

Ingredients: Blanched almonds, Walnuts, Brown sugar, Butter
If the crumble has been stored for too long, you can toast it in the oven for 3–4 minutes at 160°C to regain its crunchiness. Be careful not to burn it.

Assembly and decoration

7

Remove the chilled ramekins with pumpkin cream. Gently spread 1–2 tablespoons of clementine sauce (glaze) on top of each cream — do this with a teaspoon to create a thin, shiny layer. Sprinkle each portion with a tablespoon of nut crumble to create a contrast of textures. Grate a bit of clementine zest on top, add 1–2 fresh mint leaves (optional). Serve immediately or keep in the refrigerator for up to 2 hours before serving.

Ingredients: Clementines (juice and zest), Blanched almonds, Walnuts
Use a teaspoon or a silicone brush to apply the glaze for an even shine. Additionally, you can add fine sea salt flakes just before serving to enhance the flavor.

Serving

8

Serve the dessert chilled; it pairs perfectly with a cup of strong coffee or spiced tea. On the plate, you can place 1–2 teaspoons of crumble next to the ramekin and a delicate line of glaze spread decoratively.

Ingredients: Blanched almonds, Clementines (juice and zest)
Use decorative ramekins or small bowls with a capacity of 200–220 ml. The dessert is best on the same day, when the crumble remains crunchy.

Fun Fact

💡

Pumpkins were one of the first "superfoods" in the kitchens of Native Americans — roasted and dried pumpkin seeds were an important source of fats and protein. In contemporary cuisine, pumpkin is often paired with citrus, which balances its sweetness and adds freshness.

Best for

Jesienne i zimowe kolacje Świąteczne przyjęcia Degustacje i kolacje degustacyjne

Tips

🍽️ Serving

Serve the well-chilled cream immediately after applying the glaze and crumble to maintain the contrast of creaminess and crunchiness. For decoration, use a thinly grated slice of clementine and a mint leaf. For adult guests, you can drizzle a little orange liqueur just before serving.

🥡 Storage

Store the pumpkin cream in the refrigerator for up to 2 days covered with plastic wrap; store the glaze in an airtight container in the refrigerator for up to 3 days and gently heat before serving to restore its liquid consistency. Store the crumble separately in a dry jar for up to 5 days and add just before serving to keep it crunchy.

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