Apple and banana cream with pumpkin

For the banana and apple cream:

• Peel the banana and cut into pieces of 1 cm.
• Wash, core and peel the apple.
• Cut the apple in eighths.
• Cook the chopped fruit with the soy drink for about 15 minutes.
• Add the vanilla essence and Xantana gum.
• Blend until you get a creamy texture without lumps. Strain through a sieve. Keep in a pastry bag without a nozzle.
• Squeeze about 150g of apple-banana cream into a bowl, smooth and level the surface and chill.

For the pumpkin spheres:

• Preheat the oven to 170 ºC.
• Peel the pumpkin and wash the pumpkin setting aside the balls.
• Blanch the pumpkin remove and submerge in cold water with ice. Drain and set aside.
• Melt the margarine in a microwave, add the honey, mix and set aside.
• Dip the pumpkin in the margarine and honey mixture until well covered. Drain and place them on a baking tray with baking paper.
• Bake the pumpkin for about 10 minutes at 170 °C. Check that they are well cooked inside. Set aside.

For the pumpkin cream:

• Cut the rest of the pumpkin into cubes.
• Simmer the pumpkin with cinnamon sticks in water. Simmer until the pumpkin is cooked (prick it to check).
• Take out the cinnamon and mash the pumpkin in the water and the other half of Xantana gum.
• Strain through a fine sieve.

PLATING UP

• Serve 30 g of flavored pumpkin cream with the help of a dosing sieve in a bowl. Level and chill.
• Add about 150g of the apple-banana cream on top.
• Level and chill.
• To decorate, place two glazed pumpkin spheres on the surface.