[Michel Bras Recipe] “ICE CREAM WITH POTIMARRON SQUASH – Crème glacée de l’instant, traits au cacao”

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I have always been fond of the potimarron squash, a vegetable with an incomparably smooth texture. I use it in various recipe, but this one is special, blending in delicately with vanilla and cocoa. A real treat to enjoy one of the best giftsfrom fall!

Ingredients for 6 servings :

ICE CREAM

18 oz. (500 g) Potimarron squash (you can substitute with Hubbard, Buttercup, or Turkish Turban squash)

1 1/4 cup( 300g) milk

3/4 cup (200g) heavy cream

1 vanilla bean pod

6 egg yolks

1/2 cup (100 g) sugar

coffee extract

THE INSTANT CREAM
1/2 cup (160 g) heavy cream

3 oz. (80 g) Italian meringue (see recipe below)

 

COCOA LINES

1/2 cup (100 g) sugar

1/2 cup 2tbsp (15cl) water

1 tbsp (8 g) cocoa powde

Preparation : You should start with the Italian meringue to make the cooking process easier.

1/- Italian meringue

1/3 cup (80 g) sugar

2 tbsp (3 cl) water

2 oz. (60 g) 2 large egg whites

 

Syrup : the most delicate part of the recipe

Put sugar and water in a small saucepan and cook the syrup. Using a wet pastry brush, dissolve the sugar that crystallizes along the sides of the pot. Cook the syrup at a temperature of 260℉(126℃), checking with a thermometer. You can also check but dropping a drop in water, it shouldn’t dissolve instantly. Or some of it between your fingers should form an elastic thread without breaking.

Meringue :

Beat the egg whites stiff in the mixer. Pour a fine stream of the cooked sugar over the egg whites and continue to beat at high speed until the mixture cools down completely. You should get a thick and cool mousse. Chill before using. This meringue can be kept for 12 to 24 hours in the refrigerator.

 

2/-Potimarron squash

Peel the squash and remove the seeds. Cut into cubes and steam until tender. Blend in a food processor and measure out 10 oz. (300 g).

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3/-Potimarron Ice cream

Boil the milk and half of the cream. Split the vanilla bean pod and scrape the seeds. Put the bean and seeds in the cream mixture. Let it infuse for a while, then remove the pod.

In a mixing bowl, whip the egg yolks and sugar until the mixture turns pale. Slowly whisk in the vanilla cream. Pour into a saucepan and cook, stirring constantly, until the cream coats the spoon, at 185℉(85℃).

Add the remaining heavy cream to stop the cooking. Filter through a fine strainer, allow to cool down. Cover and refrigerate for about 2 hours to bring out the flavors. Put into an ice cream maker till it gets a nice ice cream consistency.

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4/-Cocoa

Put the sugar with 2 tsp (10 g ) of water in a saucepan. Cook till sugar turns golden. Have a bowl of cold water ready and stop the cooking by setting the saucepan in it. Add 1/2 cup (15 cl) of water and the cocoa powder, some coffee extract. Reheat, stirring constantly, until texture thickens and the weight of of the mixture is reduced to 1 cup (230 g) . Then you’ll have the right texture to decorate your dish in the end.4D3A5469.jpg

5/-“Instant” cream

Just before serving, fold in 130 g of whipped cream and 60 g of the Italian meringue, to make the ice cream smoother and creamier.

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Before serving :

To keep the ice cream from sliding on the plate, pinch some almond powder at the center of the plate. Scoop an egg shaped ice cream using a warm spoon, place it over the almond powder. Draw decorative cocoa lines over the ice cream.

 

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