Pumpkin Cremeux Recipe

The holiday season is fast approaching, and there’s no better time to try out a new recipe. Audrey Enriquez, pastry chef at Scottsdale’s renowned Sanctuary on Camelback Mountain, has created some sweet treats with an autumn twist, just in time for seasonal dinners and celebrations.

Pumpkin Cremeux Recipe

3 1/4 cups roasted pumpkin puree
5 cups cream
1/2 tsp. salt
1 1/4 cups egg yolks
1 1/2 cups sugar
1 tsp. pumpkin pie spice
9 sheets gelatin, bloomed in ice water

- In a large sauce pot, combine puree, cream, salt and spice
- Place over medium heat and bring to a scald
- In a large bowl, whisk together yolks and sugar
- Temper hot cream into yolks, then pour the mixture back into the pot
- Cook to 170 degrees, then add gelatin and stir until dissolved
- Pour the mixture through a chinois
- Pour the mixture into desired molds or glasses and place in refrigerator
- Let cool until completely