Layered fusion dessert: roasted pumpkin mousse, quince jelly, and almond-pistachio crumble - photo 1
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Layered fusion dessert: roasted pumpkin mousse, quince jelly, and almond-pistachio crumble

Desserts Fusion cuisine 90 min Medium 10 wyświetleń ~58.22 PLN - (0)
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Description

A seasonal fusion dessert combining the sweetness of roasted pumpkin with the aroma of fresh ginger, sweet-sour quince in an orange-cardamom syrup, and a crunchy almond-pistachio crumble. The layered composition served in transparent cups or glasses creates striking color transitions: intense orange of the mousse, clear gold of the quince jelly, and green accents of pistachios. The dish combines techniques from European cuisine (baking, creams, crumbles) with notes from Middle Eastern-Asian cuisine (cardamom, ginger, matcha as an option), is slightly creamy, aromatic, and contrasts in textures. Perfect as an elegant dessert for dinner, a party, or a festive autumn-winter gathering.

Ingredients Used

Ingredients (18)

Servings:
4
  • butternut squash 500 g
  • Ricotta 240 g
  • 30% heavy cream 200 ml
  • Powdered sugar 80 g
  • Fresh ginger 20 g
  • Quince 300 g
  • Butter 50 g
  • Almond flakes 80 g
  • Brown sugar 150 g
  • Water 200 ml
  • Pistachios 50 g
  • Orange 1.5 szt.
  • Gelatin 8 g
  • 🌿 Przyprawy
  • Ground cardamom 2 g
  • Ground cinnamon 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Pomegranate (seeds) 80 g
  • Matcha (powder) 4 g
💰 Szacowany koszt dania: ~58.22 PLN (14.55 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasting pumpkin

1

Preheat the oven to 200°C (top-bottom). Cut the pumpkin in half, remove the fibrous center and seeds with a spoon. Cut the flesh into larger pieces (about 3–4 cm). Arrange the pieces on a baking sheet lined with parchment paper, skin side up, brush with a little butter (about 10 g) and lightly salt. Bake for 30–35 minutes, until the flesh is soft — check with a fork: it should go in easily and the flesh should be creamy.

Ingredients: butternut squash, Butter, Salt
Use a large, flat baking tray and parchment paper to prevent burning. A temperature of 200°C gives nice browning without drying out. If the pieces are large, extend the baking time to 40 minutes.

Pumpkin purée

2

Remove from the oven and let cool for 5–10 minutes, until it can be touched. Use a spoon to scoop out the flesh and transfer it to a blender. Add the peeled and finely grated ginger (about 15 g from the prepared 20 g) and 30 g of powdered sugar. Blend until smooth — blend for 1–2 minutes, until it is uniform and creamy. Transfer to a bowl and set aside to cool completely (at least 20 minutes).

Ingredients: butternut squash, Fresh ginger, Powdered sugar
If you don't have a blender, pass the pulp through a potato masher or strain it through a sieve. The purée should not be hot before adding the gelatin (it will destroy the gelling effect).

Preparing the gelatin (part for the mousse)

3

Separate 8 g of gelatin: sprinkle half (4 g) evenly over 30 ml of cold water (taken from the prepared 200 ml). Let it swell for 5–7 minutes. After swelling, dissolve the gelatin in a water bath or microwave for 10–15 seconds – it should be liquid and clear, do not boil it. Add 1 tablespoon (about 15 ml) of hot cream (heat with a small piece of butter, if you like) and mix well, then pour in a thin stream into the cooled pumpkin puree, vigorously mixing with a fork to distribute evenly.

Ingredients: Gelatin, Water, 30% heavy cream, Butter
Use a small bowl and a teaspoon for mixing. If the gelatin has lumps, strain it through a fine sieve. Do not pour the gelatin into hot purée — it will set unevenly.

Pumpkin puree

4

In a large bowl, whip the chilled cream to soft but stable peaks (about 2–3 minutes on medium speed). In a separate bowl, thoroughly mix the ricotta with the remaining powdered sugar (about 50 g from the 80 g; you can add the rest to taste). Add the cooled pumpkin puree with gelatin to the ricotta and gently mix with a spatula. Finally, gently fold in the whipped cream with a golden motion (from bottom to top) to incorporate it into the mixture — do this to avoid destroying the fluffy texture. The mousse should be homogeneous and slightly airy. Pour the mousse into a bowl and place it in the refrigerator to set slightly (at least 60 minutes); if it needs to wait longer, cover it with plastic wrap.

Ingredients: Ricotta, 30% heavy cream, Powdered sugar, butternut squash
Use a hand mixer or a mixer with a whisk. If the mousse seems too thin after 60 minutes, continue chilling; the texture should be creamy but hold its shape.

Poaching quince and preparing jelly

5

Peel the quince, remove the seeds, and cut into cubes of about 1.5 cm. In a medium saucepan, combine 150 g of brown sugar, 170 ml of water (from the remaining 200 ml), and the zest of one orange (only the orange part), and add cardamom and 1 teaspoon of cinnamon. Heat over medium heat, stirring until the sugar dissolves and the syrup starts to bubble lightly. Add the quince pieces, reduce the heat, and simmer for 15–20 minutes until the quince becomes translucent and soft (check with a fork). Strain out some of the liquid (about 150 ml) and, when warm, dissolve the remaining half of the gelatin (4 g) in it — first dissolve the gelatin in 30 ml of cold water, then dissolve the swollen gelatin in the warm liquid. Pour the dissolved liquid into the remaining liquids and pour some into a flat dish, adding the soft quince pieces to another. Place in the refrigerator for 2 hours to set the jelly and the quince in syrup.

Ingredients: Quince, Brown sugar, Water, Ground cardamom, Ground cinnamon, Orange, Gelatin
Use a heavy-bottomed pot to prevent the syrup from burning. If the syrup is too sweet, add 1 tablespoon of orange juice. Be careful not to overcook the quince — it should be soft but not completely falling apart.

Almond-Pistachio Crumble

6

Preheat the oven to 170°C. In a bowl, mix 80 g of almond flakes with 30 g of chopped pistachios, 20 g of melted butter, and 10 g of brown sugar. Spread a thin layer on a baking sheet and bake for 8–10 minutes until golden and crispy — stir halfway through baking to ensure even browning. Once baked, let it cool, then crumble it by hand into coarser crumbs.

Ingredients: Almond flakes, Pistachios, Butter, Brown sugar
It's best to use a flat baking tray lined with parchment paper. Don't leave the oven — the nuts can burn quickly. Alternatively, you can toast the crumble in a dry pan for 6–8 minutes.

Caramelized Orange Sauce

7

Peel the oranges (use two from the ones provided), separating the segments (without the white parts). In a medium-sized pan, melt 30 g of brown sugar with 10 g of butter over medium heat until a golden caramel forms (about 4–5 minutes). Remove the pan from the heat and carefully add the orange segments and 2 tablespoons of orange juice — the sauce will start to bubble. Return to the heat and reduce for 2–3 minutes until a thick, glossy syrup forms. Set aside to cool.

Ingredients: Orange, Brown sugar, Butter
Use a steel or non-stick pan with a diameter of 20–24 cm. When caramelizing sugar, keep your hand away from the steam and add the juice gradually to avoid splattering hot caramel.

Assembly of the dessert

8

Prepare 4 transparent bowls or glasses. At the bottom of each, place 1–2 tablespoons of caramelized orange along with 1–2 tablespoons of syrup. Next, arrange pieces of quince and a few cubes of quince jelly so that they are visible through the glass. On top, add pumpkin puree (about 120–140 g of puree per serving) and smooth the surface. Evenly sprinkle with almond-pistachio crumble and chopped pistachios. Additionally, you can decorate with pomegranate seeds (optional) and gently sprinkle with matcha (optional) for color contrast. Chill for 10–15 minutes before serving to let the layers "settle."

Ingredients: Quince, Gelatin, Pistachios, Pomegranate (seeds), Matcha (powder)
Use a spoon and a glass to precisely layer. If the quince jelly is too hard, heat it slightly for 10–20 seconds in the microwave to make it more flexible before cutting or spreading.

Serving and presentation

9

Serve the dessert chilled, decorated with fresh orange zest or thin mint leaves (optional). You can drizzle each cup with a bit of the remaining syrup just before serving. Serve with a small spoon so that guests can easily scoop all the layers at once.

Ingredients: Pomegranate (seeds), Matcha (powder)
If you are preparing the dessert in advance, do not add the crumble directly to the bowls — store it separately and sprinkle it just before serving to prevent it from becoming soggy.

Fun Fact

💡

Quince has been a symbol of love and fertility in Mediterranean mythologies for centuries; when cooked, it becomes a fragrant, almost jam-like substance that has been valued in the kitchens of the Middle East and Europe.

Best for

kolacja jesienna przyjęcie świąteczne wesele lub eleganckie przyjęcie

Tips

🍽️ Serving

Serve the dessert in transparent cups to showcase the layers. Add the crumble just before serving to keep it crunchy. If you want to serve it with wine, choose a lightly sweet white (e.g., Riesling spätlese).

🥡 Storage

Store the cups in the refrigerator for up to 48 hours. Keep the crumble in an airtight container at room temperature for up to 48 hours. Store the quince jelly covered with plastic wrap in the refrigerator; if it sets too firmly, gently warm it before slicing.

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