Incredible recipe inspired by classic French pumpkin mousse, in Jean & Pierre Troisgros’s 1970’s book Nouvelle Cuisine.
Chestnut honey brings complexity of flavour. Use culinary pumpkin. Carving pumpkins are excessively watery with less flavor.
Butternut squash, or sweet potato are good alternatives.
PUMPKIN ICE CREAM / CHESTNUT HONEY / PUMPKIN SEED BRITTLE GARNISH
BASE Peeled 600g pumpkin in 2cm cubes (roughly 1kg whole pumpkin) 50g butter 1/4 tsp salt 1 tsp grated nutmeg 25g sugar 2 tbsp creme fraiche
Custard 600g double cream 150g milk 150g chestnut honey 6 egg yolks
BRITTLE 25g golden syrup 75g demerara sugar 25g milk 75g unsalted butter 25g pumpkin seeds, ground finely (prepare a little extra to garnish the dessert) 30g pumpkin seeds, roughly chopped
DAY BEFORE simmer soft 10 min pumpkin cubes covered w cold water. Drain. Add single layer to Warmed butter on very low heat; mash roughly to thick puree. Add salt and nutmeg. Cook/stir/dty on low 20-30 min so moisture doesn’t dilute ice-cream.
CUSTARD BTB milk and double cream on med. Turn off heat. Elec/mixer/whisk 5 min eggs, honey and vanilla paste til thick, pale and creamy. W/ whisk running slowly pour in hot milk/cream. Pour back into pan, warm on very low heat. Gently whisk by hand as it thickens; stop at 80°C or eggs might curdle. Set aside.
FINAL When pumpkin base is ready, press thru fine sieve to insure ice-cream is super smooth. Stir sugar and creme fraiche; slowly pour custard over; gently whisk; cool. Fridge overnight/saran on custard to prevent skin.
Day of serving: Churn ice-cream. Fridge 20 min before eating; scoop, or slice w/ hot knife.
SERVE garnished w/ shard of brittle.....and ground pumpkin seeds roasted in nut oil.
BRITTLE BTB gently golden syrup and demerara sugar til bubbly. Add milk; stir rapidly. Offheat, add/melt butter; stir in ground/chp pumpkin seeds. Spread into two parchmented sheetpans. Cook golden 8-10 min; cool.