Pumpkin Bonet

PASTRY

Jan 30

Huckleberries, Gingerbread Croutons, Amaretto Whipped Cream

Pastry Chef Michal Shelkowitz of Vetri Cucina | Philadelphia

INGREDIENTS

Pumpkin Bonet:
Yield: 16 servings
200 grams granulated sugar
460 grams heavy cream
240 grams whole milk
80 grams light brown sugar
225 grams pumpkin purée
160 grams whole egg
60 grams egg yolk
3 grams kosher salt

Gingerbread Croutons:
Yield: 1 quarter sheet tray
125 grams melted butter
250 grams molasses
225 grams buttermilk
1 egg
3 tablespoons grated ginger
240 grams all-purpose flour
50 grams granulated sugar
1 teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg

Huckleberries:
Yield: 1 pint
400 grams huckleberries, stems removed
200 grams sugar
2 lemons, juiced

Amaretto Whipped Cream:
Yield: 1 pint
150 grams heavy cream
60 grams crème fraîche
20 grams powdered sugar
25 grams amaretto

METHOD

For the Pumpkin Bonet:
Heat oven to 275°F. In a saucepan over medium heat, cover granulated sugar with water. Cook until sugar has dissolved and a medium caramel is achieved. Gently pour a thin layer of caramel into ramekins, just enough to coat the bottom. Let cool until caramel hardens. Set aside. In a mixing bowl, combine all remaining ingredients. Strain mixture, then pour 75 grams into each ramekin. Place ramekins in a hotel pan. Fill pan halfway with hot water, then cover with aluminum foil. Bake 45 minutes, or until the custard is set, but still has a slight wobble in the center. Remove ramekins from water and refrigerate.

For the Gingerbread Croutons:
Heat oven to 350°F. In a mixing bowl, combine butter, molasses, buttermilk, egg, and 65 grams hot water. Set aside. In a separate bowl, combine all remaining ingredients. Combine wet ingredients into the dry ones until smooth and well incorporated. Pour batter into a parchment-lined quarter sheet tray. Bake 15 minutes, then remove from oven and let cool. Reduce oven temperature to 275°F. Once cake is cooled, break apart into bite-sized pieces. Transfer to a parchment-lined half sheet tray. Bake 10 minutes, or until crispy. Reserve.

For the Huckleberries:
In a saucepan over low heat, bring all ingredients to a low simmer. Cook until huckleberries release their juices and a syrup-like consistency is achieved. Remove from heat and let cool over an ice bath.

For the Amaretto Whipped Cream:
In the bowl of a stand mixer fitted with a whisk attachment, mix heavy cream, crème fraîche, and sugar until soft peaks form. With the machine running on low speed, slowly stream in liqueur and mix until medium peaks form. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
Using a paring knife, unmold 1 Pumpkin Bonet from the ramekin. Let the caramel sauce pool around the edges, then quickly flip the ramekin over onto a serving plate. Give a sharp tap to release the custard. Spoon desired amount Huckleberries in a circle around the Pumpkin Bonet. Top with Gingerbread Croutons and 1 quenelle Amaretto Whipped Cream.

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