SPICED PUMPKIN CREAM
Yield 8.00 ea Prep Time
Ingredients Prep Notes Amount
FLOUR MONDAKO Bread 1 ¼ oz/wt
FLOUR CAKE & PASTRY 1 ¼ oz/wt
SUGAR GRANULATED BEET 7 oz/wt
EGG LARGE USDA AA yolks 8 ea
MILK WHOLE 16 oz/wt
BUTTER SOLID USDA AA 4 ½ oz/wt
PUMPKIN SOLID PACK FCY 6 ½ oz/wt
SUGAR BROWN LIGHT 3 oz/wt
GELATIN ¼ oz/wt
RUM 1 ½ oz/wt
CREAM WIPPING HEAVY 36% 11 oz/wt
SPICE CINNAMON GROUND
SPICE ALLSPICE
SPICE NUTMEG
RUM
VANILLA EXTRAC PURE
CHOCOLATE VICTORIA CUP 8 ea
EGG SHELL LARGE WHITE yolks 3 ea
SUGAR GRANULATED BEET 2 oz/wt
MILK WHOLE 4 oz/wt
CREAM WIPPING HEAVY 36% 4 oz/wt
V ANILLA EXTRACT PURE to taste
BOURBON to taste
Mise En Place
.
Method
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1. Combine flour, cake flour and sugar in a mixer.
2. Add egg yolks; whip until smooth paste forms.
A few ounces of milk may be added for a smoother texture. Strain if necessary.
3. Combine milk and butter; bring to a boil.
4. Add egg mixture, stirring until thick and pulling away from the sides of the pan, about 8 minutes.
5. Transfer to a cool pan. Cover, let cool. Reserve.
6. Combine pumpkin and b. sugar, fold into the reserved pastry cream mixture.
7. Soften gelatin in rum. Dissolve over hot water. Add to pumpkin-pastry cream mixture.
8. Whip cream lightly, fold in.
9. Season to taste with cinnamon, allspice, nutmeg, rum and vanilla.
10. Fill cream into chocolate cups, refrigerate until ready.
11. Spoon bourbon sauce onto plate. Garnish with whipped cream and mint leaf .
BOURBON SAUCE
1. Combine egg yolks and sugar. Reserve.
2. Heat milk and heavy cream to boiling. Temper egg-sugar mixture with some heated milk mixture.
3. Add tempered eggs to milk mixture.
4. Cook over low heat until sauce coats a spoon. 5. Cool over ice.
6. Season sauce to taste.