While working on a new pumpkin dessert for the fall menu I stumbled upon something I've never seen before. I was lucky enough to get my hands on some very high quality pumpkin seed oil straight from Austria. Extremely green with intense smooth pumpkin flavor, other oils we've tasted don't come close. So how do I incorporate this amazing product into the dessert? I wanted to make a very intense thick foam. I first made a spiced syrup, consisting of cinnamon, clove and allspice. A little xantham gum to emulisfy the pumpkin seed oil into the syrup, a sprinkle of versa and into the ISI whip it went. Chilled for 24 hours, the result was not a thick foam by any means. I knew going into this that versa doesn't take too kindly to fats or oils, so the outcome may not be what I wanted. The very first second out of the ISI it is a thick foam, it hits the plate and fades into dozens of tiny bubbles, all popping. The result was really amazing to watch. Not at all what I wanted or expected, which makes the result even better. I think the transformation would be a beautiful touch to the plate and the taste is so light and spicy with a smooth pumpkin flavor, but needs to have a little more strength. Back to the drawing board...
With the help of a runner I took a quick video. Please enjoy.
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