Serve with mixed salad leaves to create a perfect starter to impress guests over the festive period…
Make Balsamic Caramel base first with:
Make the caramel by bringing the sugar to the boil in a non-stick pan. Pour the caramel into moulds with balsamic vinegar.
Rest of ingredients:
250g Pumpkin purée
250g Pumpkin Juice
100g Double Cream
5 leaves of Gelatine
2tbsp Maple Syrup
Parmesan to taste
Bring all the ingredients to the boil except parmesan and gelatine.
Add the parmesan to taste and then blitz to emulsify. Soak the gelatine leaves in cold water until soft. Squeeze out the exist water before adding to the warm mixture. Pour the mixture into moulds on top of the caramel.
Leave in the fridge to set for 4 hours or overnight.