Fire Camp


Flavors: Mexique 66% origin, pumpkin, tangerine and kumquat.

The flavors of the season as well as barbecues with family or friends have inspired me to create this recipe.

Pumpkin purée

Ingredients Preparation
  • 1000g
    Fresh pumpkin

Step 1. Cut the pumpkin in halves and bake at 180ºC for 45 minutes. 

Step 2.Remove the pulp with a spoon, discarding the peel and seeds. 

Step 3. Puree until a smooth texture is obtained. Reserve in the refrigerator.


Mexique 66% and tangerine crémeux

Ingredients Preparation
  • 125g
  • 40g
    pumpkin puree
  • 15g
  • 36g
    gelatin mass
  • 60g
  • 1piece(s)
    Tangerine zest

Step 1. Combine the liquids and the sugar and then heat to 60ºC. 

Step 2. Add the gelatin mass and once melted pour over the chocolate and mandarin zest. 

Step 3. Fill the 3D molds and store in the refrigerator.

 *Gelatine mass ingredients: 

600g water 

100g 200 bloom gelatin powder 


Combine the two ingredients and allow the gelatin to hydrate from cold.


Tangerine and pumpkin gelée

Ingredients Preparation
  • 750g
    Tangerine juice
  • 250g
    pumpkin puree
  • 100g
  • 100g
    glucose syrup
  • 20g
    NH pectin

 Step 1. Mix all the ingredients together and bring to the boil. 

Step 2. Leave to cool until it gels. 

Step 3.Break the gelled texture with the help of a hand blender. 

Step 4. Reserve in a piping bag.

Pumpkin seed praline

Ingredients Preparation
  • 300g
    pumpkin seeds
  • 30g
    confectioner's sugar

Step 1. Lightly toast the pumpkin seeds. 

Step 2. Once cool, grind them with the confectioner's sugar to obtain the desired praline texture.

Candied kumquat

Ingredients Preparation
  • 500g
  • 1000g
    sugar syrup 30 baume

Step 1. Pierce the kumquats with a skewer to allow the syrup to penetrate the kumquats. 

Step 2. Mix the syrup with the kumquats, bring to the boil, cover and leave to cool at room temperature. 

Step 3. Check the texture and repeat the process if necessary.

Cocoa microwave sponge

Ingredients Preparation
  • 60g
    confectioner's sugar
  • 2g
  • 300g
  • 100g
    rapeseed oil
  • 60g
    cake flour
  • 10g

Step 1. Mix all the ingredients with a whisk, strain and fill a half-liter siphon. 

Step 2. Close the siphon and add two charges of gas, leave in the refrigerator for one hour. 

Step 3. Fill the paper cups halfway with the mixture and cook in the microwave at maximum power for 1 min. 

Step 4. Turn the cup upside down and reserve until cool.

Assembly and finishing

Assembly step 1. Trace a 20cm diameter circle with the pumpkin seed praline. Place pieces of microwave sponge cake on the edge of the circle. 

Assembly step 2. Put the mandarin jelly and a little pumpkin puree inside, then the candied kumquat and grilled pumpkin cubes. 

Assembly step3. Finish by placing the chocolate logs filled with the mandarin crémeux in the shape of a fire camp.

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