This page contains content from our previous website. To learn more about us, check out our new website.
Loading...
Le Cordon Bleu News, 11/29/2013
Red kuri pumpkin cream with vanilla and chestnuts
Print this page
Thanksgiving Recipe

Share:  Facebook Twitter More...

About this recipe

Pumpkin is emblematic of fall, thanksgiving and Halloween. In this recipe, the deep flavor of red kuri pumpkins is teamed with vanilla and chestnuts, to produce a delicious treat that can be savored on a chilly autumn day.

Recipe - Red kuri pumpkin cream with vanilla and chestnuts

Serves: 4

Preparation time: 1 hour 30 minutes

In this recipe:

  • red kuri pumpkin
  • chicken stock
  • chestnuts
  • unsmoked slab bacon
  • vanilla beans (pods)

 

   

Ingredients

Principal ingredients
50 g butter
100 g leek, white part only, sliced
200 g onions, sliced
240 g carrots, sliced
800 g red kuri pumpkin, cut into cubes
2 vanilla beans (pods)
1,5 liters chicken stock
1 bouquet garni
2 garlic cloves
salt, pepper
- - - - - - - - - -
150 g chestnuts
20 g butter
500 ml chicken stock
salt
Decoration
40 g unsmoked slab bacon, finely sliced
4 mini red kuri pumpkins to serve
10 ml whipping cream
1 packet micro-salads thaoon® cress

Return to top

Method

  1. Heat the butter in a pan. Add the white parts of the leek, onions and carrots and sweat. Add the red kuri pumpkin cubes. Split the vanilla beans in two lengthwise. Scrape out the seeds using the tip of a knife and place on top of the red kuri cubes. Sweat for 5 minutes, add the chicken stock, the bouquet garni and garlic. Season and cook for 30 minutes. Blend, and then strain through a sieve. Set aside the vanilla beans for the decoration if desired. Check the seasoning and keep warm.
  2. Peel the chestnuts and blanch them to remove the skin. In a small saucepan heat the butter; add the chestnuts, then the chicken stock. Season with salt, cover and cook on a low heat for about 20 minutes to avoid the chestnuts breaking apart. Set 4 whole chestnuts aside for the decoration, and chop the rest to put into the mini red kuri. Keep warm.
  3. Preheat the oven to 90°C.
  4. Roll the slices of unsmoked slab bacon around a metal tube and dry in the oven for 30 minutes. Leave to cool before taking out the tube, set aside.
  5. Cut the tops off the mini red kuri, and then remove the seeds and some of the flesh without piercing the skin. Cook the baby red kuri for 4 minutes in boiling salted water, and leave to cool until warm.
  6. To serve: Divide the chopped chestnuts between the 4 red kuri, and top with hot red kuri cream. Draw an arc on top with whipping cream, and place a whole chestnut in the center. Decorate with a half vanilla bean, a sprig of Thahoon® Cress and a unsmoked slab bacon spiral.

Return to top

Find out more...

More recipes

Quick Links

   

 

Back Bookmark and Share
 
 
Loading...