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

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

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

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.

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

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

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.

Carefully remove the pumpkin shell from the mold.

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

Keep in the fridge or airtight container until needed.

Clean the skin and seeds from the pumpkin.

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

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.

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

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

Refrigerate until assembly.

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