Roast Pumpkin Tatin with Pumpkin ice-cream and Ginger
With the holidays coming up, you’ll want to be stocked up with the most decadent desserts you’ve ever pulled off. There’s nothing more appropriate for the season than a pumpkin tatin – the ginger gives you all the spice you need, too!
For the ice cream
200 ml milk
200 ml whipping cream
100 grs sugar
100 grs seasonal butter squash pumpkin
¼ stick vanilla
4 egg yolks
For the tart
200 grs seasonal butter squash pumpkin
100 grs brown sugar
50 grs butter
4 rounds of 10 cms of puff pastry
For the ice-cream
- Mix the whipping cream and the milk together and leave it to boil, separately whisk the egg yolks with the sugar and carefully add it to the hot milk mixture. Heat the mixture to 82 degrees.
Cool down and put it in the freezer for 1 night, then blend in the ice cream machine (Paco Jet) or freeze in the freezer moving the mixture every 20min.
For the tart
- Slice thin the pumpkin. In a nonstick pan melt the butter, add the sugar and fry the pumpkin on both sides, cover with the round of puff pastry, add some brown sugar on top and cook in the oven for 20min at 180 degrees.
Finishing and plating
- Remove the tart from the oven and plate on a slate, finish with a scoop of the pumpkin ice-cream and cubes of ginger gelee.
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