- 4
Ingredients
- For the pumpkin purée:
- 1 pumpkin (1 lb)
- For the mandarin and pumpkin purée:
- 83/4 oz pumpkin purée (see previous step)
- 1/2 cup mandarin juice
- 1/2 sheet gelatin (previously rehydrated in cold water)
- grated rind of 1 mandarin
- For the pumpkin gelatin:
- 1/2 cup pumpkin juice (see previous step)
- 2 tsp powdered agar-agar
- For the coffee gelatin:
- 1/3 cup expreso coffee
- 3/4 tbsp sugar
- 2 tsp powdered agar-agar
- For the vanilla ice cream:
- 13/4 cup milk
- 1/4 cup single cream (35% fat)
- 1 tbsp skimmed powdered milk
- 1/2 oz dextrose
- 3 tbsp glucose
- 1/8 cup sugar
- pinch ice-cream stabilizers
- 3 vanilla pods
- For the basic syrup:
- 1/2 oz sugar
- 1/2 oz water
- For the mint water:
- 7 oz fresh mint
- 1 cup water used for blanching the mint
- For the mint cloud:
- 1 cup mint water (see previous step)
- 1/8 cup basic syrup (see previous step)
- 2 sheets gelatin (previously rehydrated in cold water)
- For the fried pumpkin seeds:
- 51/4 oz pumpkin seeds
- 0.4 º olive oil
- For the caramelized pumpkin seeds:
- 4 oz fried pumpkin seeds
- (see previous step)
- 1/2 cup sugar
- water
- salt
- To finish:
- 4 oz arrope
- 4 oz 3/4" cubes tallaetes
Preparation
Step 1
For the pumpkin purée:
1. Cut the pumpkin into quarters, wrap in foil and bake in the oven.
2. Once it is cooked, blend the flesh into a purée and leave it to strain to collect all the pumpkin juices. Keep the juices to make the pumpkin gelatin.
3. Keep the purée on one side.
For the mandarin and pumpkin purée:
1. Heat 1/3 cup of pumpkin purée to 120ºF, dissolve the gelatin in it and add the rest of the purée.
2. Add the mandarin juice to the pumpkin purée and leave to set in the fridge.
3. Finally, stir in the freshly grated mandarin rind.
For the pumpkin gelatin:
1. Bring a small amount of pumpkin juice and the agar-agar to the boil. Then add the rest of the liquid.
2. Pour a ¼" layer into a dish and leave to set.
3. Cut into ½" squares
For the coffee gelatin:
1. Bring a small amount of coffee, the sugar and the agar-agar to the boil.
2. Add the rest of the coffee and leave a ¼" high layer to set in the fridge.
For the vanilla ice cream:
1. Put the milk, pods without the seeds (keep the seeds for the end) and the cream in a pan.
2. Bring to the boil and leave to infuse for 5 min.
3. Then add the powdered milk, sugar, stabilizer, dextrose and glucose.
4. Stirring continuously, heat to 185ºF. Remove from the heat.
5. Dissolve the gelatin in the mixture while it is still hot and leave to stand in the fridge for 8 hours.
6. Add the vanilla seeds that you have kept on one side and process in the ice cream maker.
For the basic syrup:
1. Mix both ingredients together and bring to the boil.
For the mint water:
1. Pull the mint leaves off the stalk.
2. Blanche them in boiling water for a few seconds and plunge them in iced water.
3. Blend the mint leaves with the water used for blanching them to obtain all the juices.
4. Strain and keep on one side
For the mint cloud:
1. Heat ¼ cup of mint water at 113ºF and dissolve the gelatin in it.
2. Whisk the ¼ cup of mint water in the whisking bowl so that it thickens.
3. Gradually add the rest of the cold mint water and continue whisking so that it increases in size over 10 minutes.
4. Once the cloud is formed, add the basic syrup and then spread a 1¼" layer of the mixture over a transparent sheet and allow it to cool.
For the fried pumpkin seeds:
1. Place the pumpkin seeds in cold oil and fry, gradually increasing the heat so they puff up.
2. Once they are fried, remove from the heat and drain off any excess oil on kitchen paper.
Note: Once fried, the sunflower seeds are much lighter.
For the caramelized pumpkin seeds:
1. Put the sugar and water in a pan and heat to 240ºF.
2. Remove from the heat and add the fried seeds. Stir until the sugar crystallizes.
3. Return to the heat for the sesame to caramelize and turn golden brown.
Final Steps & Preparation:
1. Place a quenelle of pumpkin and mandarin purée on one side of the plate and top with a small spoonful of mint cloud.
2. Place the mandarin segments and the pumpkin and coffee gelatin around it. Place the arrop i tallaetes on the other side of the plate, together with the caramelized pumpkin seeds.