Pumpkin needs a Halloween costume too, so mine pretended to be Tomato! Sometimes the fate of confectionery forms is surprising. I remember how Silikomart’s Foresta was not very popular for a long time. Then I saw pineapple in it and made my own cake, since then my cake flaunts on the box with the form, and its sales have grown well. It was similar with this form, it was called Bloom (flowering) and for a couple of years she had only abstract ideas, however, at some point the pastry chefs saw in her pumpkin / tomato and here the form began a second life. Last year I made a mango cheesecake in it, and this year I made a real pumpkin. We have hazelnut financier in our database – these biscuits surprise with their unusual texture, bright nutty taste and color. They are perfect as stand-alone “cupcakes” and as a base for mousse desserts. I added a pinch of real Sri Lankan cinnamon to tickle your receptors sweetly. Then the filling of pumpkin puree and milk chocolate is an interesting and harmonious combination. And for special lovers of caramel, you can even use milk chocolate with its taste. The texture of ganache is always great for our cake – smooth, slightly viscous, rich, dense, you can enjoy it endlessly. And, of course, we also have pumpkin mousse on the same ganache. Airy, velvety, with a bright, recognizable pumpkin taste, which will be further picked up by the filling and biscuit. To make it more convincing, even our glaze on pumpkin puree is vegan, mirrored, bright, rich and can be taken by hand, which is especially convenient for transportation or ideas in the spirit of candy bars. This simple dessert will surprise you again and again: with its impeccable design, rich flavor in all elements and amazing textures. And of course, if you want, you can replace the pumpkin puree with something else everywhere, if in doubt that you will like it. We mask the pumpkin with a real tomato tail and are already starting to think about a new dessert. What if you combine tomato juice and, say, pepper with strawberries …?
