Spiced Pumpkin Apple Mochi Filling Recipe

Start by **soaking the powdered gelatin** in cold water. Make sure to mix well and let it swell properly.

In a saucepan, gently **melt the sugar** over low heat. Once melted, add the **room temperature unsalted butter** and stir until well combined.

Dice the sour apple into small cubes and mix them with the **selected spices**. Add this mixture to the saucepan with the caramel.

Cook the apples for a few minutes until they **soften** and most of the liquid evaporates.

Remove the saucepan from the heat and stir in the **hydrated gelatin**. Transfer the apple mixture to a piping bag and let it cool completely.

First, wash and peel the pumpkin, then cut it into cubes. Place the cubes on parchment paper and bake them in the oven at **180 degrees Celsius (356 degrees Fahrenheit)** for **15 to 20 minutes**. Allow the baked pumpkin to cool before blending into a smooth puree.

Soak the powdered gelatin in water, mixing it well and allowing it to swell.

In a saucepan, combine the **pumpkin puree, brown sugar, heavy cream, and spices**. Stir the mixture and bring it to a gentle **boil**.

Once boiling, remove the saucepan from the heat and add the **hydrated gelatin**, stirring thoroughly to combine.

Cool the filling to **30 degrees Celsius (86 degrees Fahrenheit)** before filling half of the mochi spheres.

Use the piping bag to add the apple center into the middle of the spheres, then cover completely with the pumpkin filling.

Finally, place the pumpkin filling in the freezer to stabilize it.