200 ml heavy cream
100 g white chocolate
20 g granulated sugar
4 × orange(s)
20 ml buttermilk
1 g ground cinnamon
1 × lemon
140 g pumpkin puree
40 ml orange juice
For the pumpkin mousse
Squeeze the orange and the lemon. Caramelise the sugar and deglaze with the juice. Add the cinnamon and chopped pumpkin and cook at low heat for approx. 15 minutes until soft. Finely puree everything and leave to cool.
Melt the white chocolate and heavy cream over a water bath or microwave. Add the chilled pumpkin puree. Pour the mixture through a fine sieve and into a 0.5 l Whipper. Screw on 1 Cream Charger and shake vigorously.
Cool the filled Whipper in the refrigerator for a min. of 6 hours.
For the brownie
Melt 250 g of chocolate and 450 g of butter. Mix in 500 g of fine-grained sugar and 8 eggs until foamy. Add the chocolate/butter mixture and 200 g of flour.
Pour the prepared mixture onto a greased sheet and sprinkle with 200 g of whole hazelnuts. Bake for about 20 minutes at 350 °F until it is slightly detached from the edge.
Leave in the oven for 10 minutes if necessary. Immediately serve the brownie with the pumpkin sauce.