Pumpkin igloo with crumble and caramelized pumpkin

1. Mix the pumpkin purée with the egg white powder, sugar, and emulbinder and let rest for 10 minutes.
2. Add the coldgel and whip the mixture until airy.
3. Whip the cream until soft peaks form and add to the pumpkin mixture.
4. Pour the mixture into the mold and place in the (blast) freezer.
5. Remove from the mold and let thaw in the refrigerator before use.

1. Sauté the pumpkin cubes in a little olive oil.
2. Sprinkle the sugar over the pumpkin cubes and briefly caramelize.
3. Cool down and store in the refrigerator.

1. Mix all ingredients using a hand blender or blender.

1. Mix the white chocolate crumble with the chopped dark chocolate.
2. Spoon the crumble onto the plate.
3. Place the pumpkin igloo on a small dish and spray it white with the food colour spray.
4. Place the igloo in the center of the plate.
5. Pipe the pumpkin jelly in between and add some cubes of caramelized pumpkin next to it.
6. Place the chocolate sphere in between and sprinkle with some rice pops.