250ml low fat cream {20%}
75g pumpkin puree
1 teaspoon cinnamon powder
30g cocoa powder
40g quick cooking oats
150 g : 52% dark couverture chocolate chopped
75g brown sugar
50g honey
75g roasted California walnuts chopped


Roasted California walnut halves, persimmon slices
Organic rose petals


1. Place all ingredients, except California walnuts, in a heavy bottom pan and simmer over low heat, stirring constantly until it begins to thicken.
2. Once it becomes as thick as custard, take off heat, allow it to cool.
3. Stir in the chopped California walnuts.
4. Allow to cool, then ladle into serving glasses, bowls and chill for 2-3 hours, or overnight.
5. Top with roasted California walnuts halves, fresh seasonal fruit like figs, persimmons, candied pumpkin.
6. Sprinkle over a few organic rose petals or pomegranate pearls for a pop of colour.