Iced Maple Parfait with Pumpkin and Nutmeg Biscuits

Ingredients (Serves 6)

Iced Maple Parfait with Pumpkin and Nutmeg Biscuits

Maple Syrup Parfait:
100g Egg yolks
165g Maple syrup
190g Double cream

Diced Pumpkin:
125g Pumpkin, diced into 1cm cubes
100g Caster sugar
100g Water

Pumpkin Mousse:
350g Double Cream
60g Caster sugar
60g Egg Yolks
Seeds from 1/2 vanilla pod
1/2 tsp Mixed spice
10g Dark brown sugar

Nutmeg Biscuits:
125g Flour
62g Butter
35g Caster sugar
1 Egg
1/2 Nutmeg

Pumpkin Puree:
125g Pumpkin, diced into 1cm cubes
100g Caster sugar
50g Water
1/2 tsp Mixed spice

Recipe

Maple Syrup Parfait:

Whisk the egg yolks until pale. Heat the maple syrup to 120C, then slowly pour over the egg yolks. Mix until cool. Whip the cream into soft peaks and then fold everything together. Place in 6 round moulds and freeze.

Nutmeg Biscuits:

Soften the butter and mix in the sugar. Then add the egg and grated nutmeg. Mix in the flour until it comes together. Chill for 30 minutes. Roll out until ½ inch think, cut into 1 inch squares. Bake for 20 minutes at 160C.

Pumpkin Puree:

Heat the water and sugar until it forms a golden caramel. Add the diced pumpkin and mixed spice and cook until pumpkin is soft. Blitz and leave to cool.

Diced Pumpkin:

Heat the sugar and water to make a stock syrup. Cook the pumpkin in the stock syrup until soft.

Pumpkin Mousse:

Make a spiced pumpkin custard by heating 250g of the cream, sugar, vanilla seeds and mixed spice. When starting to boil, mix in the egg yolk and continue to cook (82C) until thick. Chill. Soft whip the remaining 100g cream and add 100g of pumpkin custard.

To Serve:

Cut the parfait in half and place both halves on the plate. Make two swipes of pumpkin puree around the plate. Decorate the plate with biscuits, mousse and pumpkin cubes. Garnish with pecans and mint.