Caramel Pumpkin Namelaka Recipe
sesame toffee, roasted kabocha squash, cinnamon whipped cream
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Ingredients
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Namelaka Base
Method
Namelaka Preparation
- 1
Prepare Gelatin
Soak gelatin sheets in cold water for about 5 minutes until softened. Drain and set aside.
- 2
Make the Pumpkin Mixture
In a saucepan, combine the heavy cream, milk, pumpkin puree, and sugar. Heat over medium heat, stirring until the sugar is dissolved and the mixture is warm.
- 3
Add Gelatin
Remove the saucepan from the heat. Stir in the softened gelatin until fully dissolved.
- 4
Combine with Chocolate
Pour the warm pumpkin mixture over the chopped white chocolate in a bowl. Let it sit for a minute, then whisk until smooth and fully combined.
- 5
Chill
Cover the mixture and refrigerate for at least 4 hours or until set.
