TEXTURES OF KABOCHA

Pressure/puff/panna cotta/ carbonated citrus/ “malty “ truffle air

Sous Vide Kabocha
1 ea kabocha pumpkin ( cut into 3” x ½” planks)
Blended olive oil
Salt and black pepper
2 tablespoons demerera sugar
1 tablespoon butter
1 teaspoon nanami togarashi
1teaspoon Saigon cinnamon

Season the planks with salt, pepper, sugar, togarashi and drizzle with olive oil and place in cryovac bag with 1 pad of butter. Cryovac and cook in water bath at 87 degrees for 40 minutes. Take out of bath and allow to cool at room temp for 20 minutes and place into ice water to finish the cooling process.

 

Kabocha puff
1ea kabocha pumpkin peeled and diced
2 pads butter
Salt and black pepper
1 ½ tsp Saigon Cinnamon
1 tsp nanami togarashi
2 tablespoons demerera sugar
water to cover
1# tapioca starch

In a large saucepan, combine all ingredients except for tapioca starch, and cook until very soft and remove from liquid and cool. In blender puree kabocha until smooth. In a mixing bowl add puree with 1 # of tapioca starch and make a  slightly heavy dough. Roll out dough to 1# of tapioca starch and make a slightly heavy dough. Roll out sheets in a hotel pan for 8 minutes. Allow to cool completely.
On a sheet pan with resting rack insert; carefully remover plastic film and place sheets onto rack and place into oven on the lowest possible setting for at least 3 hours or until completely dehydrated. After completely dehydrated and cooled. Fry in a 375 degree fryer until puffs up to 3 times its size.

 

Kabocha Panna Cotta
1x recipe of Kabocha puree (see above recipe)
.75% iota gellan gum
.50% kappa carageenan

 

Methods
In a blender, blend the kaboch apuree with the gelling agents until well incorporated. Bring to a boil in a sauce pan and immediately transfer to a ½ sheet pan and allow to set. This will happen very quickly, so be sure to work fast.

“malty” truffle air
6 grams white truffle oil
3 grams malt powder
2.5 grams honey
salt to taste
300 grams water
2.8 grams agar
1.5g soy lecithin

in a sauce pan combine all ingredients except for agar and bring to a boil and add agar whisking vigorously. Reduce heat to a slow simmer and allow to clarify. Place into an ice bath and cool until agar curds form. Place these curds in a strainer lined with cheesecloth and stir every few minutes to extrude clarified malt truffle stock. In a 1/3 pan combine stock with soy lecithin and blend with an immersion blender at the surface, creating a froth. Skim the top of the froth with a slotted spoon and garnish the dish with this:

Carbonated citrus
3 ea citrus fruits peeled and segmented

In an ISI thermo-whip place segments in a nd charge with Co2 and repeat twice. Charging a total of three times and refrigerate overnight. When ready to use, release gas with tip pointed up as not to lose any purge, remove form thermo-whip and cut into ¼ in pieces and garnish with this.