PUMPKIN WHITE HOT CHOCOLATE INGREDIENTS:
1 C whole milk
2T sugar
pinch salt
1 T pumpkin puree
1 pinch ea nutmeg, cinnamon, and ginger
1 C skim milk
2 t corn starch
4 oz white chocolate, chopped
METHOD:
Combine whole milk, salt, pumpkin puree, 2 T sugar and spices. Whisk to combine. Heat until mixture is warmed and bubbles appear around the edges. In a separate bowl, combine skim milk and corn starch. Slowly add to whole milk mixture, whisking constantly, and cook 1 minute. Add chopped chocolate and whisk until smooth.
GINGER MARSHMALLOW TOPPING INGREDIENTS:
½ oz powdered gelatin
2 egg whites
2 C sugar
1 t powdered ginger
1 tiny pinch white pepper
METHOD:
Combine gelatin and ½ C water in a small bowl. Allow to bloom until gelatin has softened. Set aside.
Using a medium saucepan, combine sugar with ½ C water. Bring to boil over medium heat and cook until mixture registers 250degrees on an instant read thermometer (10-12 minutes).
Meanwhile, whip egg whites, powdered ginger, and white pepper using a stand mixer or electric hand mixer until soft peaks form, or about 3 minutes.
When sugar water has reach 250 degrees, remove from heat and add softened gelatin mixture. Mixture will bubble up – stir until dissolved.
With mixer running drizzle hot sugar mixture into egg whites and whip until egg whites have tripled in volume. This should take about 7 minutes.
Spoon marshmallow mixture over pumpkin white hot chocolate and brule top using a blow torch. Alternately, marshmallow topping can be spread in a rimmed baking sheet coated with pan spray and heavily dusted with powdered sugar. After the cool, cut into squares and placed on top of hot chocolate.
Serves 2
