Ingredients Jump to Instructions ↓

  1. 1 japanese pumpkin

  2. 600 g sugar

  3. 600 g water

  4. 10 cloves

  5. 8 smashed cardamom pods

  6. 2 vanilla beans , split and scraped

  7. tahini

  8. 200 g walnuts

  9. 150 g sugar

  10. 50 ml dark rum

Instructions Jump to Ingredients ↑

  1. Pumpkin Skin and deseed pumpkin, keeping the two sides intact.

  2. Prepare a stock syrup with the remaining ingredients.

  3. Bring this to the boil, then place the pumpkin in until soft but still holding shape.

  4. Remove this from the heat and transfer into a large container, placing in the fridge to chill, covering the pumpkin with the syrup.

  5. Soak for at least 24 hours to allow the pumpkin to take on the flavour of the syrup.

  6. After 24 hours take the pumpkin out of the syrup and place in the freezer until solid.

  7. When ready to serve place plates in the freezer for ten minutes prior to serving.

  8. Shave the pumpkin with a sharp knife and place on frozen plate as desired.

  9. Drizzle with tahini* and sprinkle with the candied walnuts (violets can also be added for garnish if desired).


Send feedback