Preheat the oven to 180ºC (356ºF)
Line a baking tray with baking paper.
Place the pumpkin onto the lined tray.
Evenly spray with cooking oil.
Bake for 45-50 minutes, or until soft.
Set aside to cool.
Remove the skin from the pumpkin.
In a medium-sized non-stick saucepan, stir in the ginger, lemon juice, lemon zest, apple cider vinegar, maple syrup, spices, and sea salt until combined.
Fold the pumpkin through.
Stir over medium / low heat for 15-20 minutes. (DO NOT BOIL)
Remove from the heat.
Set aside to cool slightly.
Place a fine mesh strainer over a metal bowl and press the pumpkin through until smooth.
Cover and refrigerate until firm.
Ingredients: (Serves 4 - 6)
½ butternut pumpkin - diced
1 tablespoon fresh ginger - grated
Zest and juice from 1 medium lemon
¼ cup pure maple syrup
2 tablespoons apple cider vinegar
1½ teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1½ cups icing sugar
½ teaspoon sea salt - to taste
Pumpkin Spice Blend:
½ cup cinnamon - ground
1 tablespoon cloves - ground
1 tablespoon allspice mix
1¼ tablespoons nutmeg - ground
1½ tablespoons ginger - ground
¼ cup vanilla sugar
1 teaspoon sea salt
1 cup pumpkin butter (See recipe below)
2 teaspoons pumpkin spice blend (See recipe below)
1 cup milk plus extra - if required
2 cups firm vanilla ice-cream
1½ - 2 cups cold brew coffee
1-2 cups ice cubes
4 small scoops of vanilla ice-cream
1x milk chocolate shard
Pumpkin Spice Blend
Combine all spices together until fully incorporated.
Place in an air-tight glass jar.
Lightly grease a baking tray, and then line it with baking paper.
Add the water to a medium-sized heavy-based saucepan.
Sprinkle the gelatin powder over the water.
Allow the gelatin to 'bloom' for 2 minutes.
Add the sugar and orange oil.
Stir through to combine.
Turn the heat to high and bring to a gentle boil.
Stir continually until all the sugar and gelatin has dissolved.
Remove from the heat and set aside to cool to room temperature.
Once cooled, pour 60% of the liquid into the bowl of a bench-top mixer, (or use a bowl and hand-held whisk.)
Mix on high until stiff peaks form, and the mixture sticks to the whisk blades.
Pour the mixture into the prepared tray and spread out evenly.
Rinse and dry the whisk blades and bowl. (This prevents clumping in the second mix.)
Add the remaining 40% of the mixture to the bowl.
Whisk on high speed, gradually adding the food dye.
Once stiff peaks form, pour the mixture over the top of the white layer and spread out evenly.
Place the baking tray into the refrigerator for 3 hours, or ideally overnight.
Once chilled, wet a knife and cut the marshmallow block into bite-sized pieces.
Place the pieces onto a flat tray lined with baking paper.
In a double boiler, add the chocolate and orange zest.
Allow the chocolate to melt (over low heat).
Dip the marshmallows into the melted chocolate.
Return them to the tray.
Once all the pieces are coated, return the tray to the refrigerator for 10-15 minutes.
Garnish and serve chilled.