Into the Harvest by Jaime Schick | Pastry Arts

Ingredients

• 5 sheets gelatin
• 120 g white chocolate
• 71 g milk
• 5 g candy cap mushrooms
• 45 g egg yolks, pasteurized
• 21 g maple syrup
• 96 g heavy cream, whipped to soft peaks
• 96 g egg whites, whipped to soft peaks
• 2 large eggs
• 4 g coffee flour
• 8 g rye flour
• 14 g molasses
• 25 g granulated sugar
• 1 g salt
• 908 g butternut squash
• 128 g brown sugar
• 255 g apple cider
• 128 g water
• reserved butternut squash (from poached squash)
• 200 g water
• 42 g brown sugar
• 8 g sorbet stabilizer
• 100 g granulated sugar