Orange, Pumpkin with Yogurt Powder and Bitter Almond

By corlear

Ingredients

• For the baked pumpkin:
• 101/2 oz pumpkin
• For the orange segments:
• 2 large oranges
• For the yogurt and almond powder:
• 2 oz bitter almonds
• 1 oz powdered yogurt
• 1 oz sugar
• 3/4 tbsp water
• For the mandarin reduction:
• 1/3 cup mandarin juice
• 13/4 tbsp glucose
• grated rind of one mandarin
• For the yogurt foam:
• 3/4 cup natural yogurt
• 1/4 cup single cream (35% fat)
• 1 1-pint ISI foaming canister
• 1 N|2O cartridge
• For the pumpkin seeds:
• 12 pumpkin seeds
• 1/4 cup 0.4º olive oil
• For the roasted saffron:
• 1 tsp saffron strands
• For the coated segments:
• 12 orange segments (see previous step)
• drained pumpkin (see previous step)
• sunflower oil
• To finish:
• 8 drops orange blossom water
• 1 tsp star anise, powdered
• 1 tsp powdered cardamom

Details

Servings 4

Preparation

Step 1

For the baked pumpkin:
1. Cut the pumpkin into even pieces, which should not be too big. Remove the seeds and the filaments.
2. Wrap each piece in foil and place on a baking tray. Bake at 400ºF for approx. 40 minutes until the pumpkin is thoroughly cooked.
3. Separate the pulp from the skin and leave the pulp to drain in a colander for approx. 12 hours.

For the orange segments:
1. Cut off the upper and lower ends of the grapefruit until you reach the segments.
2. Peel the orange so that you reach the flesh and there is no trace of the skin or pith, without altering the initial shape of the fruit.
3. Peel round the perimeter of the orange creating a base for all the segments, so they will then be able to stand up.
4. Use a really sharp knife to separate the segments from their membranes.

For the yogurt and almond powder:
1. Place the water and sugar in a pan and heat to 240ºF (thread point).
2. Add the almonds, remove from the heat and stir gently with a spatula until the sugar crystallizes and sticks and coats the nuts. Leave to cool.
3. Once cold, blend the coated almond and the yogurt powder in a food processor.

For the mandarin reduction:
1. Reduce the juice and glucose in a pan until the mixture has the texture of liquid caramel.
2. When it is cold, add the finely grated mandarin rind.

For the yogurt foam:
1. Strain the yogurt and cream. Mix in a bowl.
2. Fill the canister using a funnel.
3. Foam and leave to rest in the fridge for 2 hours.

For the pumpkin seeds:
1. Cover the seeds with cold oil.
2. Stirring continuously, heat the oil and fry the seeds until they puff up and are golden brown.
3. Use a slotted spoon to remove the fried seeds that have floated up to the surface.
4. Strain the oil and place any seeds that have remained in the bottom and have not puffed up on kitchen paper and keep them for another dish.

For the roasted saffron:
1. Wrap the saffron in foil and toast at 345ºF in the oven for 1 minute.

For the coated segments:
1. Lightly dice the pumpkin to break up the fibers.
2. Spread a ½ oz of pumpkin purée 1/10" thick over a piece of waxed paper lightly brushed with sunflower oil.
3. Put an orange segment on top and cover the sides of the segment with the purée. Repeat the same operation with each segment.

Final Steps & Preparation:
1. Place 1 teaspoon of yogurt and almond powder on the left-hand side of the plate.
2. Put 3 groups of 2 saffron strands in a line in the center of the plate.
3. Place 3 puffed pumpkin seeds on the right-hand side.
4. Seal the segments on both sides in a frying pan with a little olive oil. The pumpkin should be barely browned.
5. Place a segment on top of each group of 2 saffron strands.
6. Put a dot of mandarin reduction on top of each segment.
7. Sprinkle a little aniseed and cardamom powder on top of each segment.
8. Place a quenelle of yogurt foam on top of the pumpkin seeds and top with 2 drops of orange blossom water.

Note: If you make this dish during the orange blossom season, you can place three petals of the blossom on top of the yogurt foam.