500ml watermelon juice
20gpistachios, skin removed
Chop the chocolate and pumpkin.Mix sugar, cinnamon, juice and place in the sorbet maker. Once fluffed, add one egg White and at the endthe chocolate and set aside.
Melt the butter with the chocolate.Add the eggs and sugar.Bake with parchment paper underneath and with film paper above for 15 minutes at 90C.
In a bowl, create the streusel by adding the butter, sugar, cocoa and sifted flour.Mix ingredients together until sandy texture. Spread the streusel in a silicon mold. Bake in the oven, preheated at 180Cfor 30 minutes.Set aside until cool.
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