Pumpkin Dreams with Lemongrass-Ginger Crème Anglaise and Citrus Gel

Introduction

It may not seem like it at first glance, but making good pumpkin dreams requires great technique and knowing a few secrets. This traditional pumpkin dreams recipe, from my mother, reveals them all, so that you can better savour Christmas… all year round! To turn them into a dish worthy of fine dining, I suggest serving each dream with a lemongrass and ginger crème anglaise and a citrus gel, to balance the sweetness.

Instructions

Citrus Gel

1. Squeeze. Cut the oranges and lemons and squeeze the juice into a small saucepan. You should have 250ml of juice.

2. Boil. Add the sugar to the saucepan and turn on the heat. Let the sugar dissolve slightly in the juice and then add the agar-agar. When it boils, count 2 minutes and then turn off the heat.

3. Set. Pour the liquid into a container and refrigerate until cooled and thickened (2 hours). You will see that the liquid has formed a kind of jelly. Pour it into a blender and blend until it becomes a gel. Set the gel aside in a sauce container.

Crème Anglaise

4. Prepare the egg yolks. Whisk the egg yolks with the sugar until smooth and homogeneous.

5. Infuse the milk. Cut a vanilla pod lengthwise and, with the back of a knife, scrape out the seeds, which you should add to a saucepan. With the handle of the knife, press and lightly crush the lemongrass. Cut the ginger into thick slices and crush it as well, so it releases its flavour more easily. Add the ingredients to the saucepan. Pour the milk into the saucepan with the aromatics and bring to a simmer. Before it boils, turn off the heat.

6. Temper and cook. Temper the egg yolks with sugar: pour a little of the hot milk into the mixture and stir well. Return everything to the milk saucepan and cook over very low heat, stirring constantly in a figure-eight motion, with a spoon or spatula. As soon as the crème thickens and, when you run your finger across the spatula, it leaves a firm line, turn off the heat. Discard the aromatics by passing the crème through a sieve.

7. Refrigerate. Pour the crème anglaise onto a shallow dish or plate and cover with cling film. Refrigerate while you prepare the rest of the recipe.

Dreams

8. Cook the pumpkin. Peel and cut the pumpkin into rough chunks, discarding the skin. Place the pumpkin in a saucepan and cover with water and a little salt. Cook until tender, but not overly soft.

9. Drain. Place it on a colander for 1 hour, to drain the water. Squeeze it, just slightly, with your hand.

10. Prepare the dough. Pass the pumpkin through a food mill into a bowl. Add the eggs, Port wine, zest, and a pinch of salt on one side of the dough. Stir. Warm the orange juice slightly until lukewarm, but not too hot. Dissolve the sugar and fresh yeast in the orange juice. Add the juice on the opposite side of the dough from the salt and stir well. Gradually add the flour until everything is well combined.

11. Prove. Leave to prove for 2 hours in a warm place (for example, near a fireplace, or inside the oven turned off). You will see that the dough will triple in volume.

12. Fry. In a deep fryer, pour plenty of oil. Let it heat up well. With the help of an ice cream scoop, scoop balls of dough, plunging them into the oil. When they start to turn golden, lower the heat slightly. Brown on both sides and remove to a tray lined with absorbent paper.

13. Coat. Mix cinnamon and sugar on a plate. Roll the pumpkin dreams in it on all sides. Let them cool slightly.

Serving

In a deep plate, pour a ladle of lemongrass and ginger crème anglaise. On top, place 1 dream. Take a small piece of edible gold leaf and place it on top of the dream. Flank with the citrus gel. Crown the gel with the flowers.