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Halloween Pumpkin Sugar Sculpture - The Secrets of Fine Dining by Natalia Rudakova

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Challenging
Total Time
1H 50MIN

Ingredients

Isomalt: 200 g

Orange food colouring: 1/2 tsp

Cinnamon sticks: 1

Pumpkin: 1 (small)

Miso paste: 1 tsp

Caramel: 1 tbsp

Cream: 1 l

Cinnamon powder: 1 tsp

Learn how how to make a spooky Halloween pumpkin with chef Natalia Rudakova.

Method
01.
To Make the Pumpkin Shell

Melt the Isomalt in a pan, then cool it down a little, to the point that it’s safe to handle, around 100°C.

 

Halloween Pumpkin Step
02.

Add the colouring and mix with a spatula until it’s evenly coloured.

 

Step 02
03.

Pour the coloured Isomalt onto a non-stick mat and start kneading until it starts to fold like a dough.

*Use gloves from this stage onwards, as Isomalt get super hot.

 

Step 03
04.

Form a small ball with Isomalt, make an indentation in the middle of the ball with your finger.

Step 04
05.

Heat the pump tube with a torch and put it inside the Isomalt indentation. Make sure it’s securely sealed at the end.

Step 5
06.

Place the Isomalt inside the pumpkin mold and start slowly pumping the air inside this will distribute the Isomalt evenly over the mold.  Let it set and remove the pump tube carefully.

Step 06
07.

Carefully remove the pumpkin shell from the mold.

Halloween Pumpkin _Demold
08.

Make a cut with a heated knife where the pumpkin stem needs to be and place a Cinnamon stick inside, representing the stem.

Step 07
09.

Keep in the fridge or airtight container until needed.

10.
To Make the Pumpkin Foam:

Clean the skin and seeds from the pumpkin.

Halloween Pumpkin_Clean pumpkin
11.

Blend all the other ingredients, just to mix them properly.

Step 09
12.

Place the pumpkin flesh in a pot, add in the rest of the ingredients and cook for about 20 min, until it’s completely tender and fully cooked.

 

Step
13.

Blend everything together, and pass through a fine sieve or a cheesecloth.

 

 

Halloween Pumpkin_strain ingredients
14.

Pour the pumpkin cream puree into a culinary siphon, charge with 2 N2O chargers.

 

Halloween Pumpkin_Puree
15.

Refrigerate until assembly.

 

16.
Assembly:

Discharge the pumpkin cream into the pumpkin shell, turn upside down and serve.

Halloween Pumpkin_Filling pumpkin

Watch the video below of chef Rudakova in action, to find out how to prepare this recipe. To see more videos and fine dining creations from Natalia Rudakova, visit her Youtube channel and follow her on Instagram.

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