Recipe: Pumpkin pie by Alyn Williams

This dish is a light-hearted play on a traditional American dish usually served in the autumn for Thanksgiving.  Alyn Williams has taken all the seasonal elements and created a lovely savoury tribute.

Pumpkin custard

250g pumpkin juice

165g diced pumpkin

165g whipping cream

Cook together until tender, blitz & pass

Take 165g of the puree and add 5g sauternes or sweet wine

Add 1 egg, pour into a dish and bake in a bain Marie for 12-15mins at 100̊c

Pastry

110g strong flour

50g vegetable shortening

Cold water to bind

Mix together to a workable dough (do not overwork)

Cling film and chill for at least 2 hours. Roll out to 3mm thick on a silicon mat

Glazed with 1 egg/1 yolk, Microplaned nutmeg, chopped toasted pumpkin seeds and fleur de sel. Bake at 160̊c until golden brown (approx 10 minutes)

Cranberries

500g honey

50g vinegar

Mix the liquids together and heat to 100̊c pour over cranberries to cover

and macerate until tender.

Grated squash

150g course grated butternut squash

Juice of 1/8 lemon

Tablespoon olive oil

Salt

Microplaned nutmeg and cinnamon

 

Mix all of the ingredients together and allow to infuse and break down for 20 minutes.

The dish is dressed and finished with thin shards of Smoked cheddar, grated black truffle and a drizzle of syrup from the cranberries.

PL1
Pumpkin pie by Alyn Williams

http://www.alynwilliams.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s