This recipe was created for Club House for Chefs in collaboration with Humber College’s Iron Chef Humber Team 2: Samantha Simms, Victoria Simon, Dacyion Reid and Aldwin Dela Pena.
For the Spiced Squash Brulee: Boil squash and puree until very smooth. Toast all spices and add to pureed squash. Heat cream, mix yolks, sugar and combine well. Temper egg mixture with hot cream then mix all together. Add Club House Pure Vanilla Extract and Club House Sea Salt, French Mediterranean. Strain and fold in smooth squash puree. Put mixture in piping bags and pie small amounts into silicone molds. Place molds on tray and cover half way with hot water. Bake for 20- 25 mins at 325F, cook down then freeze.
For the Coconut Lime Rum Sorbet: Combine all the ingredients together in ice cream machine.
For the Ginger Lime Meringue: Boil sugar, Club House Ginger, Ground and water to 118 Celsius. When mixture is at 110 Celsius whisk egg whites until foamy. Add syrup to whites and whisked until cooled and glossy. Fold in zest and transfer to baking tray, spread very thin, use remaining meringue to pie thin sticks on separate tray, bake at 300 degrees Fahrenheit for 30 minutes.
For the Spiced Pumpkin Seeds: Toss together and bake for 10-15 minutes at 250 degrees Fahrenheit.
Caramel Chocolate Snow: Mix together melted caramel chocolate with maltodextrin.
For Service unmold and add sugar to torch.
