Simon's pumpkin inspired dessert includes a pumpkin seed oil cake, a baked jap pumpkin ice-cream and a crisp Earl Grey tea tuille.
Preheat oven to 140C. Pre-chill an ice cream machine. Prepare an ice bath in a medium bowl.
For the Pumpkin Ice Cream, chop the pumpkins into large chunks. Place onto a lined baking tray and bake until the pumpkin is soft and golden, about 75 minutes. Remove from oven and set aside.
Place the cream, milk, vanilla and nutmeg into a saucepan and bring to just below boiling point. Remove from the heat.
Add the roast pumpkin and process with a stick blender until smooth. Set aside.
Meanwhile, place the sugar and egg yolks into the bowl of an electric mixer fitted with a whisk attachment. Whisk together until thick and pale.
Gradually add the hot pumpkin mixture to the sugar egg mixture and whisk together until combined.
Return to the saucepan and place over low heat. Stir continuously with a silicone spatula until mixture thickens and reaches 84C.
Pass through a sieve into a medium bowl and place over the ice bath to cool.
Pour into the ice cream machine and churn according to manufacturer’ instructions. Place the ice cream into the freezer until required.
For the Pumpkin Cake, increase the oven temperature to 180C. Line a 20cm deep square cake tin with baking paper.
Place the sugar and eggs into the bowl of an electric mixer fitted with a whisk attachment. Whisk until light and tripled in volume.
While whisking, slowly pour the milk and oils into the bowl and whisk until combined.
Remove the bowl from the mixer and sift the flour over the mixture. Whisk briefly on high speed until combined.
Pour the batter into the prepared tray and cook until springy in the centre, about 30-35 minutes. Remove from the oven and set aside in the tin for 5 minutes before inverting onto a wire rack to cool.
For the Earl Grey Tuille, place the sugar and tea into a small saucepan over medium heat.
Stir to dissolve the sugar then brush the inside of the saucepan with a wet pastry brush to remove any sugar crystals.
Bring to the boil and cook until syrup reaches 195C. Remove from the heat and pour onto a sheet of baking paper. Set aside to cool and harden.
Break into shards, place into a food processor and process to a fine powder.
Sift onto a lined baking tray and bake until just melted, about 1 minute.
Remove from the oven. Sift tea leaves over the tuille and return to the oven until melted. Remove from the oven and set aside to cool and harden.
To serve, crumble some Pumpkin Cake into the centre of each serving plate. Top with a scoop of Pumpkin Ice Cream. Break the Pumpkin Cake into chunks and place onto plates. Sprinkle with pumpkin seeds and finish with an Earl Grey Tuille.