Ingredients for a 1 pint dispenser:
200 g Uncooked pumpkin, cubed
20 g Granulated sugar
4 pieces Orange(s)
1 pieces Lemon(s)
200 ml Cream
100 g White couverture chocolate
1 g Ground cinnamon
Squeeze the juice out of 4 oranges. Caramelize the sugar and deglaze with orange and lemon juice. Add the pumpkin and cinnamon and simmer over a low heat for approx. 15 minutes. Puree and leave to cool. Melt the white chocolate and whipping cream over a bain-marie or in the microwave. Add the cooled pumpkin purée. Strain the mixture through a fine mesh sieve and put into the dispenser. Screw on 1 cream charger and shake vigorously. Refrigerate for at least 6 hours.
For the brownie, melt 250 g chocolate and 450 g butter. Cream together 500 g finely granulated sugar and 8 eggs. Add the chocolate and butter mixture and 200 g flour. Pour the prepared mixture into a greased tin and scatter with 200 g of whole hazelnuts. Bake for around 20 minutes at 356 °F until the mixture comes away slightly from the edges of the tin. If necessary, leave in the oven for a further 10 minutes. Garnish the brownie with the pumpkin mousse and serve immediately.