Pumpkin & Maple Cream Cylinder

## 🎃 Pumpkin & Maple Cream Cylinder

*A silky, set cream with the deep, woody sweetness of maple.*

### Ingredients:

* 250g pumpkin purée (roasted and smooth)

* 150ml heavy cream

* 60ml high-quality Grade A maple syrup

* 2 egg yolks

* 2 gelatin leaves (gold grade)

* 1/2 tsp pumpkin pie spice (cinnamon, ginger, nutmeg, clove)

### Instructions:

1. **Bloom:** Soak gelatin leaves in cold water for 5 mins.

2. **Infuse:** Warm the pumpkin purée, maple syrup, and spices in a pan. Do not boil.

3. **Thicken:** Whisk egg yolks in a bowl. Slowly pour the warm pumpkin mix over the yolks, whisking constantly, then return to the pan over low heat until it coats the back of a spoon.

4. **Set:** Stir in the squeezed gelatin until dissolved. Fold in the heavy cream.

5. **Mold:** Pour into **silicone cylinder molds**. Freeze for at least 4 hours to ensure they can be unmolded with clean edges.

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## 🥜 Pecan Crust (The Base)

*A crunchy, buttery foundation.*

### Ingredients:

* 100g pecans, toasted and finely chopped

* 50g digestive biscuits or graham crackers, crushed

* 40g melted butter

* Pinch of sea salt

### Instructions:

1. **Mix:** Combine all ingredients until the mixture feels like wet sand.

2. **Press:** Press into a thin layer on a parchment-lined tray.

3. **Bake:** Bake at **175°C** for 8 minutes. While still warm, use a circular cutter (the same diameter as your cylinders) to cut out discs. Let cool completely.

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## 🌿 Sage Whip

*The savory-herb note that makes the dish "grown-up."*

### Ingredients:

* 100ml heavy cream

* 4–5 fresh sage leaves

* 1 tsp powdered sugar

### Instructions:

1. **Infuse:** Heat the cream with the sage leaves until just simmering. Remove from heat and let steep for 20 minutes.

2. **Chill:** Strain out the leaves and chill the cream until ice-cold.

3. **Whip:** Whip to soft peaks with the powdered sugar.

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