cup
- 15 g sugar
- Juice from 1 orange
- 2 tbsp lemon juice
- 100 g raw pumpkin cubed
- 100 ml cream
- 50 g brownie crumbled
- Hot chocolate to serve
- Whipping siphon
- Caramelise the sugar in a small saucepan over medium heat.
- Deglaze with the orange and lemon juices.
- Add the pumpkin cubes and cook slowly until soft.
- Purée finely, then allow to cool completely.
- Pass the mixture through a fine sieve.
- Combine the cream with the strained pumpkin mixture.
- Pour into a whipping siphon, insert one charger, and shake well.
- Chill in the refrigerator for at least 2 hours.
- When ready to serve, pour hot chocolate into a cup.
- Spray on the pumpkin foam and sprinkle with brownie bits.
