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| Roasted Pumpkin Souffle Tart with Caramel Ice Cream; Dish Restaurant Roasted Pumpkin Filling One medium pumpkin (about three pounds) 1 1/4 cup sugar pinch of salt 1/4 pumpkin pie spice 3 egg yolks A day ahead, carefully cut the pumpkin in half and scrape out the seeds.Place the halves cut side down on a sheet pan and bake at 425 degrees for about an hour. The meat should become very soft and the skin will begin to collapse. Allow to cool. Peel the pumpkin and cut the meat into pieces. Place in a food processor with the remaining ingredients and puree until very smooth. Caramel Ice Cream 1 1/2 cups sugar 1/4 cups light corn syrup 2 1/2 cups milk 3 1/2 cups cream 10 egg yolks In a large saucepan, place the sugar and corn syrup with just enough water to make it wet. Cook over high heat, stirring gently from time to time to ensure even cooking. Combine milk and cream; set aside. Place egg yolks in a large bowl, set aside . Allow the sugar to cook until it become golden brown. Carefully pour in the milk and cream mixture immediately and reduce the heat to medium. Be careful, it will bubble and will be hot, a large pot will insure that it doesn’t bubble over. When the caramelized sugar has dissolved completely, pour half of the mixture into the yolks, whisking quickly. When incorporated completely, pour back into the remaining milk mixture and cook,stirring constantly for 2-3 minutes. chill thoroughly and freeze in an ice cream machine according to manufacturer’s instructions. Freeze for at least several hours, or overnight Cinnamon Spiked Caramel Sauce 1 cup sugar 1 1/4 cup heavy cream 1 small cinnamon stick Place sugar in a medium saucepan with just enough water to make it wet over high heat. Stir gently from time to time to ensure even cooking. Place the cinnamon stick in the cream and have it ready pour into the sugar. Allow the sugar to cook until it becomes golden brown. Carefully pour in the cream a little at a time and stir until completely combined. Chill thoroughly. Gingersnap Tart Shell 1/2 cup unsalted butter 1/2 cup sugar 2 tsp. fresh grated ginger 1/3 cup hot coffee 1/3 cup molasses 2 1/2 cups flour 1/2 tsp salt 1/4 tsp ground cloves 1/4 tsp ground cinnamon Sift the dry ingredients and set aside. Combine coffee and molasses and set aside. Cream butter and sugar using the paddle attachment, then slowly pour in coffee mixture. Turn mixer off and pour in dry ingredients, restart mixer at slow speed until thoroughly combined. Chill for several hours. Roll out to about 1/8th of an inch and press into individual sized tart shells. Bake at 425 degrees for 12-15 minutes, the shells should be cooked but not browned. Assembly: Fill cooked tart shells just to the rim with the pumpkin filling. Bake at 425 for 10-12 minutes,it will rise a little and should be hot all the way through. Drizzle the caramel sauce on the plates and place the tart on top. Drop a generous scoop of caramel ice cream in the center of each tart, and garnish with ground roasted pumpkin seeds. |
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