Ingredients:

Phyllo Cases
30 g Butter, melted
30 g Raw Sugar
4 Sheets Filo Pastry

Butterscotch Pears
75 g Sugar
100mls Water
100 ml Cream
1 Pear

Pumpkin Orange Mouse
200 g Pumpkin
10 g Orange Paste
50 g Greek Yoghurt
20 g Brown Sugar
1tsp Cinnamon

Garnish
Icecream
Icing sugar
Cocoa
Fresh Mint

 

Chop pumpkin into chunks and boil in water till just cooked.

Strain off water and dry in oven to remove moisture.

Remove from oven and cool, then add yoghurt, orange paste, brown sugar and cinnamon. Mash all ingredients together and set aside.

For the filo pastry brush one side of a sheet, place on top the second sheet and repeat for the third and fourth filo pastry.

Place the filo into a large muffin tin mould to create a cup with the pastry edges over hanging. Use small containers to prop up the edges for a flower petal effect till the air sets the pastry.

Bake in a preheated oven at 150 Celcius for 5 – 8 minutes till golden and crisp. Remove from mould and cool.
Peel pear, cut into quarters and remove the core. Slice into even pieces lengthways.

Heat pan, add sugar and caramalise, add water to thin sauce, add cream and slightly reduce till sauce thickens, add the pears and simmer.

For the finish product, smear the pumpkin and orange mousse onto a plate, sit the filo parcel on top, spoon more mousse into parcel, top with your favourite ice cream, top with butterscotch pears and drizzle remaing butterscotch around plate.

 

Garnish with a sprig of mint, dust with icing sugar and cocoa.