Fire Camp

Step 1. Cut the pumpkin in halves and bake at 180ºC for 45 minutes. 

Step 2.Remove the pulp with a spoon, discarding the peel and seeds. 

Step 3. Puree until a smooth texture is obtained. Reserve in the refrigerator.

Step 1. Combine the liquids and the sugar and then heat to 60ºC. 

Step 2. Add the gelatin mass and once melted pour over the chocolate and mandarin zest. 

Step 3. Fill the 3D molds and store in the refrigerator.

 *Gelatine mass ingredients: 

600g water 

100g 200 bloom gelatin powder 

Preparation: 

Combine the two ingredients and allow the gelatin to hydrate from cold.

 Step 1. Mix all the ingredients together and bring to the boil. 

Step 2. Leave to cool until it gels. 

Step 3.Break the gelled texture with the help of a hand blender. 

Step 4. Reserve in a piping bag.

Step 1. Lightly toast the pumpkin seeds. 

Step 2. Once cool, grind them with the confectioner's sugar to obtain the desired praline texture.

Step 1. Pierce the kumquats with a skewer to allow the syrup to penetrate the kumquats. 

Step 2. Mix the syrup with the kumquats, bring to the boil, cover and leave to cool at room temperature. 

Step 3. Check the texture and repeat the process if necessary.

Step 1. Mix all the ingredients with a whisk, strain and fill a half-liter siphon. 

Step 2. Close the siphon and add two charges of gas, leave in the refrigerator for one hour. 

Step 3. Fill the paper cups halfway with the mixture and cook in the microwave at maximum power for 1 min. 

Step 4. Turn the cup upside down and reserve until cool.