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Thursday, 17 October 2013 14:18

Butternut Squash Ice Cream by Chef Ryne

Written by  Administrator
Butternut Squash Ice Cream by Chef Ryne
Butternut Squash Ice Cream Recipe by Chef Ryne Leonard from Advanced Gourmet
Ingredients (yields 1 beaker)
200g Butternut Squash
3g Spice blend*
80g Powdered Sugar
200g Heavy Cream
160g Whole Milk
65g Glucose
 
 
Preparation:
1.) Combine all ingredients in a pot and bring to a quick boil for 2 minutes
2.) Remove from heat and allow squash to soften for 20 minutes
3.) Fill into beaker up to the fill line  
4.) Freeze beaker for pacotizing in a blast freezer for 3.5 – 4 hours, or in a -2/-4 freezer for 24 hours
5.) Pacotize the portions needed or the whole beaker and release air at the end of the process
 
*Create a spice blend with 4 part cinnamon, 1 part ginger, 1 part nutmeg, 1 part allspice. For the exact measurement for this recipe it would be 1.5g cinnamon, 0.75g ginger, 0.375g nutmeg, 0.375g allspice. 
Candied Squash & Mandarin, Squash Puree

Ingredients:
Butternut Squash left overs
Mandarine Oranges as needed
2:1 simple syrup

Preparation: 
1.) For the candied squash, preheat oven at 400 F. Cut remaining squash from the ice cream base into small cubes, toss in granulated sugar and place onto a sil-pat on a half sheet. Roast in the oven for 30-35 minutes until soft but not browned. Reserve. 
2.) Bring the 2:1 simple syrup to a boil over medium heat. Blanche and shock the julienned orange peel three times. Allow to cool; once the zest is cool toss in granulated sugar. Reserve for plating. 
3.) Take the roasted squash and place into the boiling simple syrup for 2 minutes. Add 1 tsp of desired spice blend (ginger, nutmeg, cinnamon, all spice, etc)
4.) Remove squash from the heat and allow to stand for 20 minutes (until cool)
5.) Save 6-8 squash cubes per plate. 
5.) Blend remaining squash and syrup with immersion blender to a smooth and spreadable puree, and reserve for plating
Brioche Crumble

Ingredients:
Dry Brioche 
Olive Oil
Salt

Preparation: 
1.) Cut old bread into medium cubes and coat with olive oil and lightly salt
2.) Toast evenly in the oven at 375°F
3.) Remove from oven and lightly salt to give flavor, cool and reserve for plating
Plating

1. With a pastry brush, place one straight line of butternut squash puree the plate.
2. Crush the brioche croutons and set up three piles outside of the puree.
3. Pipe small pearls of dark chocolate in between the crouton crumbs
4. Quenelle the butternut squash ice cream from the Pacojet beaker
5. Scatter candied squash, mandarin orange slices, and roasted & salted pistachios around the quenelles
6. With tweezers place four pieces of candied zest and mint leaves
Tips for plating multiple plates at the same time:
- If generally helps with the consistency of the ice cream to pacotize the whole beaker or required portions in advance and harden in freezer or blast freezer.
- To plate multiple plates at once, it is best to form the quenelles in advance. For that place parchment paper on sheet pan, place in freezer for 20 min, then pacotize the ice cream and quenelle on the cold sheet. The quenelles can rest in freezer and harden until they are needed for plating.