Sweet Pumpkin Mont Blanc

Ingredients

Sweet Pumpkin(150g), Almond Powder(45g), Cake Flour(15g), Stevia(2g), Egg(2.5개), Oligosaccharide Syrup(40g), Green Tea Powder(1.5g), Fresh Cream(210g), Sheet Gelatin(2g), Mascarpone Cheese(35g), Sugar(15g)

Instructions

1. 1

   Mix egg white and oligosaccharide syrup (50g) to make meringue, then mix in almond powder, stevia, cake flour, and green tea powder.

   
2. 2

   Fill a piping bag with the batter, pipe into a round mold, and bake in a 170℃ oven for 15 minutes.

   
3. 3

   Mix mascarpone cheese (20g) and sugar until smooth, then mix in fresh cream (120g) and adjust the thickness with gelatin.

   
4. 4

   Boil the sweet pumpkin, stir-fry to remove moisture, and mix in oligosaccharide syrup, cinnamon powder, and mascarpone cheese.

   
5. 5

   Add 90g of fresh cream to 4, mix well, and adjust the thickness with gelatin.

   
6. 6

   Lay down the green tea powder dacquoise and pipe cheese cream then sweet pumpkin cream on top.