Pumpkin and Gold Cheese cake

1. Cut pumpkin into wedges and put on tray.
2. Sprinkle with sugar and bake in oven on 160 °C until pumpkin get soft.
3. Keep some pumpkin whole so you can cut small cubes 0.5cm x 0.5 cm.
4. Blend the rest of the pumpkin into puree.
 

1. Bring milk and cinnamon to boil.
2. Mix egg yolks to pale color.
3. Pour boiled milk over the yolks, mix and add chocolate and add pumpkin puree.
4. Pour 240g into a Silicone round mold of 15cm in diameter and bake in the oven at 90°C for 25min.
 

1. Melt the butter.
2. Bland petit beurre into powder.
3. Mix melted butter, speculas paste and petit beurre to get a sandy texture.
 

1. Make dry caramel at 160°C using brown sugar.
2. Once caramel has cooled down blend into powder.
3. Whip together cheese and caramel powder until smooth.
4. Add one by one egg.
5. Melt chocolate and mix into the mixture.
6. Pour the cheese mixture on the already prepared streusel and bake in the oven at 90°C for 1 hour and 30 min.
 

1. Whip the mascarpone with the cream and the icing sugar.