Pumpkin Clafoutis, Pepita Crisp, Cream Cheese Gelato, and Cranberry-Maple Consommé

Adapted by StarChefs.com
January 2011
Yield: 4 to 6 Servings


Cranberry Maple Consommé
12 ounces fresh cranberries
3 cups water
5 cinnamon sticks
⅛ cup toasted allspice berries
3 toasted green cardamom pods
Peel of 2 oranges
¼ cup maple syrup
2 teaspoons salt
Cream Cheese Gelato
180 grams granulated sugar
6 grams sorbet stabilizer
1 kilogram cream cheese
500 grams whole milk
195 grams glucose syrup
90 grams trimoline
2 vanilla beans
2 teaspoons salt
Pumpkin Clafoutis
granulated sugar
230 grams pumpkin purée
5 large eggs
½ cup granulated sugar
1 cup half and half
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon allspice
¼ teaspoon green cardamom pods
¼ teaspoon nutmeg
½ teaspoon salt
½ teaspoon pepitas
70 grams all-purpose flour
Pepita Crisp
227 grams dark brown sugar
224 grams all-purpose flour
100 grams oats
100 grams pepitas
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon cayenne pepper
2 teaspoons salt
6 ounces butter, cold and cubed
Cranberry Sauce
6 ounces fresh cranberries
¼ cup granulated sugar
Peel of 1 orange
1 cinnamon stick
½ cup water
1 teaspoon salt


For the Cranberry Maple Consommé:

Combine the cranberries, water, cinnamon, allspice, cardamom, orange peel, maple syrup, and salt in a large pot. Bring the mixture to a boil over a medium heat. Remove the mixture from the heat and let it steep overnight. The next day, strain the mixture through a chinois and repeat with a coffee filter to remove any impurities.

For the Cream Cheese Gelato:

Combine the sugar and sorbet stabilizer. Combine the sugar mixture with the cream cheese, milk, glucose syrup, trimoline, vanilla, and salt, and heat the mixture to 65ºC. Use an immersion blender to thoroughly mix the ingredients. Strain the ice cream base.
Spin and freeze the ice cream base.

For the Pumpkin Clafoutis:

Preheat the oven to 400ºF. Butter and sugar the desired molds to prevent sticking. Boka uses 2.5-inch charlotte molds. Set them aside. Blend the pumpkin purée, eggs, half-and-half, vanilla, cinnamon, allspice, green cardamom, nutmeg, and salt until smooth. Pour the liquid base into a bowl and whisk in the pepitas and flour. Pour the clafoutis mixture into the desired molds. Bake the clafoutis half way until color forms, then rotate the trays and reduce the temperature to 325ºF, until they are completely baked.

For the Pepita Crisp:

Preheat the oven to 325ºF. Combine the dark brown sugar, flour, oats, pepitas, cinnamon, nutmeg, cayenne pepper, and salt in a mixing bowl. Put the mixture in the bowl of a standing mixer with a paddle attachment. On a low setting, slowly add the butter and mix until the mixture resembles the appearance and texture of cornmeal. Bake the crisp until golden.

For the Cranberry Sauce:

Combine the cranberries, sugar, orange peel, cinnamon stick, water, and salt in a large pot. Cook over a medium heat until the cranberries have broken down and all the water is absorbed. Remove the orange peel and cinnamon sticks. Purée the mixture in a blender until smooth.

To Assemble and Serve:

Spoon some of the Cranberry Sauce into a shallow serving plate. Top with the Pumpkin Clafoutis. Sprinle some Pepita Crisp on top of the Clafoutis. Top the Pepita Crisp with a quenelle of Cream Cheese Gelato. Pour the Cranberry Consommé into the bowl of the serving plate tableside.