Pumpkin-Miso Mille-Feuille with Cranberry Verjus and Candied Pepitas

01

Ingredients

• 1 sheet vegan puff pastry (about 250 g), thawed but still cold
• 2 tablespoons icing sugar, divided
• 300 g unsweetened pumpkin purée
• 240 mL vegan oat whipping cream, divided and well chilled
• 65 g granulated sugar
• 30 g cornstarch
• 1 tablespoon white miso labelled vegan
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon fine sea salt
• 120 g fresh or frozen cranberries
• 80 mL water
• 45 mL alcohol-free verjus
• 35 g pure maple syrup, divided
• 1 g agar powder (about 1/2 teaspoon)
• 50 g raw pepitas
• 1 teaspoon neutral oil
• 1/4 teaspoon flaky sea salt
• 6 small fresh sage leaves

02

Prepare the dish

1. Heat the oven to 205°C (400°F). Line a large baking sheet with parchment. Roll the cold puff pastry into a 25 x 30 cm rectangle, trim the edges square and prick it thoroughly with a fork.
2. Dust the pastry with 1 tablespoon icing sugar, cover with a second sheet of parchment and place a second baking sheet on top to keep the layers even. Bake for 22 to 25 minutes until deeply golden.
3. Remove the upper tray and parchment, dust with the remaining icing sugar and bake uncovered for 5 to 7 minutes, watching closely, until the surface is lacquered and crisp. Cool completely, then use a serrated knife to cut 18 rectangles measuring about 4 x 10 cm.
4. Whisk the pumpkin purée, 180 mL oat whipping cream, granulated sugar, cornstarch, miso, vanilla, cinnamon and fine salt in a saucepan until smooth. Cook over medium heat for 7 to 9 minutes, whisking constantly, until the custard bubbles and holds a firm ribbon.
5. Scrape the pumpkin custard into a shallow dish, press reusable wrap directly onto its surface and chill for at least 2 hours. Whip the remaining 60 mL oat cream to soft peaks, then fold it into the cold custard. Transfer to a piping bag fitted with a 1 cm round tip and refrigerate.
6. Combine the cranberries, water, verjus and 20 g maple syrup in a small saucepan. Simmer for 8 minutes until the berries collapse. Blend until smooth, pass through a fine sieve and measure 180 mL back into the clean saucepan.
7. Whisk the agar into the cranberry mixture, bring to a full boil and boil for 60 seconds. Pour into a shallow container and chill until firm, about 30 minutes. Blend the set gel until glossy and smooth, then transfer to a squeeze bottle.
8. Lower the oven to 175°C (350°F). Toss the pepitas with the remaining 15 g maple syrup, neutral oil and flaky salt. Spread tightly on a parchment-lined tray and bake for 8 to 10 minutes until bubbling and lightly bronzed. Cool completely, then break into six slender shards.
9. Place the sage leaves on the same tray for the final 3 minutes of the pepita bake, removing them as soon as they are dry and crisp. Keep them flat and intact for garnishing.
10. No more than 15 minutes before serving, pipe five even mounds of pumpkin cream onto each of six pastry rectangles. Add a second pastry rectangle, repeat the cream, and finish with a third rectangle, glossy side facing up.