Whip Top cake eggs and butter in a planetary mixer with the whisk attachment at medium speed for 10 minutes. Then, gently combine the pumpkin and almond.
Boil cream, add onto panna cotta, whisk, add remaining ingredients, mix until smooth consistency. Pour into 3mm depth frames, freeze, cut to desired shapes.
Place oranges, zest in dry pan, heat with pectin and sugar (1). Add (2) and heat to 51 brix (102°C). Add citric solution and grand marnier. Place in container until needed.
Whip all ingredients together, spread evenly on silpat mat to 3-4mm. Place in Freezer. Cut layer shape.
Heat a pan, dry roast walnuts until light colouration. Add date syrup, salt and deli-crisp. Once melt together, spread on a sheet and roll to 5mm. Leave to crystalize, then cut desired shape.
Heat ingredients to 65°C.
Temper the cocoa together to create a pumpkin colour. Line a silicone mould. Preferbly a pumpkin style one. Leave to crystallise then demould ready for use.
Take the mould create the layers a ingredients as follows:Spiced Orange CompotePumpkin CakeOrange SoakWhipped Butter Orange caramelWalnut CrunchVanilla Cream CheesePumpkin CakeOrange SoakLastly finish with the elegant Dobla Spring leaf green