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Serve with mixed salad leaves to create a perfect starter to impress guests over the festive period…

Make Balsamic Caramel base first with:

                          100g Sugar

                          Balsamic Vinegar

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

25g    Sugar

5g      Salt

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.