|
Warm
Chocolate Pumpkin Cake with Cinnamon Ganache, Pumpkin
Pecan Brittle and Butter Pecan Ice Cream
-- A fabulous Thanksgiving dessert! -- from Kaushik
Chowdhury, Executive Pastry Chef
JW Marriott Desert Ridge Resort & Spa
Kaushik Chowdhury, Executive Pastry
Chef - JW Marriott Desert Ridge Resort & Spa
Warm Chocolate Pumpkin Cake
Ingredients
2 cups Cake flour
1/4 cup Cocoa powder
2 teaspoons Baking soda
1 1/2 cups Sugar
1/2 cup Brown sugar
1 teaspoon Salt
1/2 tablespoon Pumpkin spice
1/8 teaspoon Nutmeg
6 Eggs
1 1/3 cups Oil
2 teaspoons Vanilla
1/2 cup Pumpkin puree
Preparation
Mix sugar, brown sugar, salt and spices with a paddle.
Add eggs, oil and vanilla and mix until completely
blended. Add flour, cocoa powder, baking soda, salt and
pumpkin puree. Mix until smooth. Bake at 350° for 15
minutes.
Cinnamon Ganache
Ingredients
1/2 cup Dark chocolate
1/2 cup Heavy cream
2 tablespoons Glucose
Pinch of cinnamon
Preparation
Bring the cream to a boil and pour over chocolate and
glucose. Add cinnamon and mix until the ganache is
smooth.
Pumpkin Pecan Brittle
Ingredients
2 1/4 cups Sugar
1 1/2 teaspoons Pectin
1 1/3 cups Butter
3/4 cup Glucose
1/2 cup Water
1/4 cup Flour
1/4 cup Pumpkin puree
3/4 cup Pecans, chopped
Preparation
Melt butter and glucose. Add sugar and pectin. Stir in
flour, pumpkin puree and water and bring to a boil. Add
chopped pecans. Spread mixture on a silicon paper sheet
and bake at 350° for approximately 10 minutes. Cut
brittle into desired shape.
Butter Pecan Ice Cream
Ingredients
2 1/2 cups Evaporated milk
2 tablespoons Milk powder
1 teaspoon Tahitian vanilla
3/4 cup Sugar
1 teaspoon Stabilizer
2 Egg yolks
1/2 cup Pecans, chopped
1/4 cup Butter
Preparation
Toast the pecans and butter, set aside to cool. Mix
evaporated milk, milk powder, vanilla, sugar and
stabilizer in a pan and bring to a boil. Temper in the
egg yolks and cook until the mixture coats the back of a
spoon. Place in refrigerator until completely cooled.
Spin in an ice cream freezer until done. Fold in toasted
pecans.
Ingredients
1 3/4 cups Pumpkin puree
3/4 cup Apple juice
1/4 cup, 1 tsp Sugar, Pectin
3 cups Sugar
1/2 cup Glucose
1 tablespoon Citric acid
Preparation
Bring pumpkin puree and apple juice to a boil. Add sugar
and pectin combo and bring to a boil again. Add
remaining sugar, glucose and citric acid. Continue
heating until it reaches 107°C. Pour mixture on a
silicon sheet and cool. Cut into desired shape.
To Plate
Warm the pumpkin chocolate cake. Pour the ganache on
top. Place a rectangular sheet of the pumpkin pecan
brittle large enough to cover the top of the cake. Put a
small strip of pumpkin pate de fruit next to cake. Top
the pumpkin pecan brittle with butter pecan ice cream.
Garnish the ice cream with a ring of the pumpkin pecan
brittle.
www.jwdesertridgeresort.com |
|
