Pumpkin

1. Mix the caster sugar with the salt, whole egg, mayonnaise, and lemon juice.
2. Mix the cinnamon with the five-spice, baking soda, and all-purpose flour and add to the above. Mix briefly.
3. Then add the pumpkin cubes, mango cubes, and caramelized walnut.
4. Spread the mixture over the tart base.
5. Bake the sponge for 120 minutes at 160°C.

1. Cut the pumpkin in half and remove the seeds.
2. Place the pumpkin cut-side down on a tray lined with baking paper.
3. Grill for about 10 minutes in the oven at 200°C.
4. Peel the pumpkin and cut the flesh into small cubes.
5. Fry the cubes until they are very soft.
6. Mix the sugar with the pectin NH.
7. Heat the juices and at 40°C add the sugar and pectin mixture.
8. Bring to a boil, add the pumpkin cubes, and bring to a boil again.

1. Heat the milk and let the lemon zest infuse for about 10 minutes.
2. Strain the milk, adjust the weight if necessary, and add the soaked gelatin.
3. Create an emulsion by gradually pouring the warm milk over the melted chocolate.
4. Add the yogurt and the yogurt powder.
5. Fold in the whipped cream once the mixture is at 28-30°C.
6. Immediately pour into the pumpkin mold and freeze.

1. Mix the dry ingredients together with the salt and pumpkin seeds.
2. Add the butter at high speed with a food processor.
3. Fill the mold with 85 grams of this dough, bake at 165°C.

1. Mix all ingredients using a hand blender. Processing temperature is 40°C.

Fill a half-sphere mold of 3 cm with the pumpkin compote and attach the biscuit to the compote. Freeze the interior. Place the frozen interior in the pumpkin of yogurt mousse. Dip the pumpkin of yogurt mousse directly after unmolding into the chocolate dip. Finish the dish with the pumpkin crumble.