Fall Finale
1.00 h
4 raciones
Difficulty:
Media
Ingredients
PUMPKIN SPICE CAKE
250g Eggs
326g Granulated Sugar
240g Pumpkin Puree
20g Lemon Juice
140g Cake Flour
15g Baking Powder
15g Ground Cinnamon
8g Ground Ginger
4g Ground Nutmeg
5g Salt
SOUR CREAM SORBET
440g Water
400g Sugar
10g Ice Cream Stabilizer
1000g Sour Cream
CRANBERRY ORANGE COMPOTE
250g IQF or Fresh Cranberries
180g Sugar
30g Glucose
20g Fresh Orange Zest
100g Orange Juice
SALTED CARAMEL SAUCE
100g Heavy Cream
50g Glucose
200g Granulated Sugar
150g Salted Butter
As needed Fine Sea Salt
Heat cream
RUM RAISINS
50g Golden Raisins
75g Light Brown Sugar
50g Light Corn Syrup
20g Dark Rum
GLAZED PUMPKIN SEEDS
30g Water
40g Sugar
30g Pumpkin Seeds
As needed Powdered Cocoa Butter.
Pumpkin Spice Cake:
- Combine eggs & sugar and whip over a water bath until mixture reaches 140F
- Whip to full volume
- Combine pumpkin puree and lemon juice
- Sift the dry ingredients
- Lighten the pumpkin with 1/2 of the whipped eggs
- Fold in the dry ingredients
- Fold in the remaining egg mixture
- Portion into buttered and parchment lined 12” square cake pan
- Bake 350F until cake springs back to the touch
Sour Cream Sorbet:
- Warm water to 30C and add ¾ of the sugar. Combine remaining sugar with the stabilizer. At 35C add the sour cream and stabilizer/sugar. Pasteurize to 85C and process with emulsion mixer. Chill on an ice bath and mature overnight. Mix with emulsion mixer and process in a batch freezer.
Cranberry Orange Compote:
- Wash cranberries and prick twice pushing a pin all the way through top to bottom and side to side
- Combine all the ingredients in a sauce pan
- Cook until mixture comes to a boil, lower and cook until cranberries are tender
- Chill over an ice bath then cryovac at full vacuum
Salted Caramel Sauce:
- Make a dry caramel with the sugar and glucose
- Stop the cooking with the hot cream
- Whisk in the salted butter
- Allow to cool
- Adjust taste with sea salt
Rum Raisins:
- Bring everything to a boil and cool
Glazed Pumpkin Seeds:
- Make a simple syrup with the sugar and water
- Toss pumpkin seeds with just enough simple syrup to coat
- Bake 325F on silicone mat tossing frequently until dry
- Sprinkle lightly with cocoa butter and cool
