9 egg yolks
60g egg whites
½ litre double cream
700g cooked pumpkin purée (10% sweetness)
For pumpkin tuiles
10-12 slices pumpkin, very thinly sliced
Sugar syrup (100g sugar/250g water)
For garnish Succès biscuits,crushed
Maple syrup anglaise
Cook 60g sugar to 118°C. Pour it on to the egg yolk while whisking, to make a paté à bombe. Cook the other 100g sugar to 121°C. Whisk into the egg whites to make an Italian meringue. Once cold, fold it with the paté à bombe.
Whisk the double cream to soft peak and add 30g of dark rum. Whisk again to soft peak. Progressively add 700g of pumpkin purée (cooked with 10% of sugar) to the whipped cream. Fold the two mixtures together and then pour into rings lined with baking paper.
Set parfaits in the freezer overnight. Demould and roll them in tempered chocolate laid on plastic bands. Once set, remove plastic bands.
For pumpkin tuiles, slice some pumpkin very thin, cut the slices as desired and then marinate them in syrup (100g sugar/250g water) for one hour. Dry in the oven on a non-stick tray at 100°C.
Sit the parfaits on crushed succès biscuits with icing sugar, on a plate. Serve with chocolate sauce, maple syrup anglaise and raspberry coulis and a pumpkin tuile (or two) on top of the parfait.