Citric pumpkin - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• Oranges 0.125 kg
• Pumpkin purée 150.0 g
• Caramelized butternut squash 100.0 g
• Caramelised pumpkin seeds 50.0 g
• Orange sherbet 250.0 l
• Light Cointreau custard 125.0 g
• 4 spice biscuit 125.0 g
• Citric supremes (segments) 0.15 kg
• Glazed fruit 75.0 g
• Water 0.19 l for Pumpkin purée
• Sugar 0.032 kg for Pumpkin purée
• Pumpkin 0.09 kg for Pumpkin purée
• Water 0.094 l for Caramelized butternut squash
• Sugar 0.019 kg for Caramelized butternut squash
• Pumpkin 0.1 kg for Caramelized butternut squash
• Icing sugar 0.03 kg for Caramelised pumpkin seeds
• Butter 0.001 kg for Caramelised pumpkin seeds
• Pumpkin seeds 0.05 kg for Caramelised pumpkin seeds
• Orange juice 0.275 l for Orange sherbet
• Glucose 0.013 kg for Orange sherbet
• Trimoline 37.5 g for Orange sherbet
• Orange zest grater 1.5 g for Orange sherbet
• Licor Karpy, botella. 0.015 l for Orange sherbet
• Prosorbete 100 frío Sosa 12.5 g for Orange sherbet
• Procrema 100 frío Sosa 0.025 kg for Orange sherbet
• Cream 0.025 l for Light Cointreau custard
• Sterilised milk 0.063 l for Light Cointreau custard
• Orange zest grater 1.5 g for Light Cointreau custard
• Egg yolk 0.6 ud for Light Cointreau custard
• Sugar 0.013 kg for Light Cointreau custard
• Fish tails 0.5 g for Light Cointreau custard
• Cointreau 0.015 l for Light Cointreau custard
• Butter 0.033 kg for 4 spice biscuit
• Sugar 0.042 kg for 4 spice biscuit
• Plain flour 0.032 kg for 4 spice biscuit
• Hazelnuts 0.032 kg for 4 spice biscuit
• Table salt 0.667 g for 4 spice biscuit
• Four Spices 2.0 g for 4 spice biscuit
• Pink grapefruit 0.1 kg for Citric supremes (segments)
• Oranges 0.1 kg for Citric supremes (segments)
• Mandarin oranges 0.1 kg for Citric supremes (segments)
• Sugar 0.1 kg for Glazed fruit
• Water 0.1 l for Glazed fruit
• Medium golden apple 0.1 kg for Glazed fruit
• Oranges 0.1 kg for Glazed fruit