OH HELLO!!!

It's been a while hasn't it? I'm back to working on culinary applications here in GPI and I couldn't be happier and more excited. Even more exciting is that we will soon be offering our products online for chefs to purchase. They will be sold in 1lb containers at very competitive prices. Stay tuned!

I also received my copy of Modernist Cuisine by Nathan Myhrvold. It is an astonishing book with plenty of information. So what better way to jump-start the culinary work than by tackling a recipe from Modernist Cuisine, with some alterations of course.
This particular Pumpkin Pie recipe was from the MC website, found here:
http://modernistcuisine.com/2010/12/a-modernist-christmas-feast/
Here is a photo of the one I made.
Components are:
1. Pumkpin Pie Brulee
2. Filipino Shortbread Crumble (Polvoron)
3. Whipped Sour Cream
4. Fresh Ginger

The crumble provides a delicious nutty aroma and flavour from the roasted flour and it balances the sweetness of the pumpkin pie. The whipped sour cream also adds another balancing component and actually goes really well with the pumpkin. Creme Fraiche would also be an even better component for this!



Here is my recipe:
Ingredients:

Pumpkin Pie
1 Butternut Squash
50g Dark Maple Syrup
90g Organic Yogurt
80g Butter
100g Water
.8g Cinnamon
.25g Nutmeg
500g Squash Puree from Butternut Squash
6g CarraPure FlexiGel
3g CarraPure Kokumi

Method:
1. Slice the squash in half, remove seeds and coat with butter.
2. Roast the squash for 40 minutes at 205C(400F), and remove skin when cool to the touch.
3. Measure 500g of Squash and puree in a high speed blender. Add all the wet ingredients in the blender.
4. Mix the spices and CarraPure blends together, then add them to the blender. Mix for 1 minute.
5. Heat the mixture to 75C(167F) and then pour into a mold.
6. Place in a cooler for 2 hours.

Filipino Shortbread (Polvoron)
Ingredients
300g AP Flour
50g White Sugar
50g Unsalted Butter
50g Rendered Pork Fat (Preferably from bacon)

Method
1. Roast the flour for 30 minutes at 190C(375F).
2. Cool the flour to room temperature.
3. Mix all the other ingredients once its cooled. Optionally, you can compress the mixture if you want to form shapes with them.

Whipped Sour Cream
Ingredients:
100g Heavy Cream
50g Sour Cream

Method
1. Whip the heavy cream to almost stiff peaks
2. Slowly fold in the sour cream.