Honey and Pumpkin Tuille Recipe

Add a wicked topping to your ice cream!

You have your pumpkin ice cream, now it’s time to dress it up. Follow Joe’s four-step method to create a delicious honey and pumpkin tuille!

Perfect for an extra treat this Halloween, this honey and pumpkin tuille is also a great pairing for dark and rich autumnal flavours!

Honey and Pumpkin Tuille

• 300g roasted pumpkin flesh
• 20g glucose
• 100g isomalt
• 80g icing sugar
• 10g honey powder
• Pinch of salt
• Extra honey powder for rolling

Method

1. Combine all ingredients in a blender and blend until smooth.
2. Spread a thin layer of pumpkin mixture on a silicone sheet.
3. Bake for 2 hours at 85°C
4. Remove from the oven, shape if required, and allow to cool.

Enjoy!

Check out our recipe for Roast Pumpkin Ice Cream: [Link to recipe]

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