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PUMPKIN BROWN BUTTER CAKE, SOY MARSHMALLOW
SAUCE, CRANBERRY YUZU CHUTNEY AND CANDIED GINGER
ICE CREAM
Karen Yoo, Sona
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Ingredients
Pumpkin Brown Butter Cake
8 oz. Brown Butter
10 oz. Sugar
4 eggs
3 oz. Flour
8 oz. Pumkin Puree
Pinch of Salt
Dry Spices (pinch of cinnamon, ginger, clove)
Soy Marshmallow Sauce
6 sheets of gelatin
½ cup of water
¼ cup of soy sauce
1 ½ teaspoons of vanilla extract
1 ½ cup sugar
1 cup corn syrup
¾ cup water
Pinch of salt
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Cranberry
Yuzu Compote
3 cups of Fresh Cranberries
½ cup plus 2 Tablespoons of sugar
1 Tablespoon of yuzu juice
Pinch of salt
Pinch of black pepper
Fresh toasted spices, such as Cinnamon, Star Anise,
Cloves
Candied Ginger Ice Cream:
½ Liter of Cream
½ Liter of Milk
250 grams of Sugar
10 Egg Yolks
4 oz. Fresh Ginger
Store Bought Candied Ginger (to taste) |
Method
Mix together sugar, eggs, flour, pumkin puree, salt and
dry spices. Brown butter on stovetop, cool and add to
batter. Spray pan with vegetable spray, and bake at 350
degrees until firm and springs back to the touch. You
can also insert a cake tester or skewer, and it should
come out clean.
Combine all ingredients
in a pot and simmer until thickened and compote consistency.Peel
fresh ginger and slice in thin slices. Combine, cream,
milk, and half of the sugar in a pot and bring to a boil.
Add fresh sliced ginger and steep covered, for 20 mintues.
Strain out ginger and return to pot. Add the other half
of the sugar to the egg yolks in a large bowl, whisk to
incorporate. Bring the cream and milk mixture back to
a boil, and pour into egg yolks, slowly while whisking
with a hand whisk. Return the ice cream base back to a
pot and put on the stovetop. Heat the base over a low
heat, while constantly moving the base with a rubber spatula.
Thicken the mixture to nappe (the base will coat the back
of the spatula, and if you draw a line through it with
your finger it will hold) stage. Chill the base over ice,
and then turn in an ice cream maker. Chop candied ginger
and fold into the ice cream by hand.
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