Prova Gourmet Pumpkin Spice Bar

Cook Time15

Course: Dessert

Cuisine: French

Keyword: Bar

Difficulty: Advanced

Brand: Prova

Servings: servings

Preheat oven to 350°F.
Mix all dry ingredients today and set aside.
Cream together the butter, brown sugar, and granulated sugar.
Add whole eggs and vanilla flavor, mix until incorporated.
Add pumpkin purée, followed by dry ingredients, and mix until fully combined.
Fill 1/3 of silicon molds with batter and bake for 15 minutes. Remove from oven, leaving in molds, and let cool completely.

Soak gelatin in ice water until softened; squeeze out excess water and set aside.
In a pot combine heavy cream, pumpkin purée, vanilla, sugar, and pumpkin spice and bring to a simmer. Stir in gelatin to dissolve and blend until smooth.
Pour over the white chocolate and emulsify.
Pour over top cooled pumpkin sponge in silicon molds and freeze overnight.

Melt chocolate and Fusion Vanilla, mix to combine. Add feuilletine and stir to incorporate.
Temper before use.

Soak gelatin in ice water until softened; squeeze out excess water and set aside.
Bring the first amount of cream and cinnamon stick to a boil. Remove from heat and allow to infuse for 2 hours.
Remove the cinnamon sick and bring cream back to a simmer along with inverted sugar and natural caramel. Add gelatin and stir to dissolve.
Pour the hot cream over the white chocolate and emulsify. Add second amount of cold cream and continue to emulsify.
Refrigerate overnight and whip before use.