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Bright Pumpkins Line a Fence Casting an Autumn Shadow
St. John, Stephen
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La Belle Cuisine
Inn at Little Washington Cookbook:
A Consuming Passion
by Patrick O’Connell, 1996, Random House
last, an elegant and refreshing pumpkin dessert that can be made
advance. Perfect for a special fall dinner and the ideal solution
Thanksgiving Day dessert dilemma. A pumpkin jelly-roll cake
around pumpkin ice cream, garnished with toasted pecans
sauced with a crème anglaise.”
3 eggs, separated
3/4 cup firmly packed brown sugar
1/2 cup pumpkin purée or canned pumpkin
1/4 teaspoon peeled, minced fresh
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
2 tablespoons confectioners’ sugar
Pumpkin Ice Cream (recipe follows)
1 cup pecans
2 cups heavy cream
1/4 cup confectioners’ sugar
4 ounces candied ginger
Crème Anglaise (recipe follows)
Preheat the oven to 375 degrees [F].
Spray a baking sheet with nonstick cooking spray. Line the sheet
with parchment or waxed paper and spray again. Dust lightly
3. In the bowl of an electric mixer, eat the egg yolks until slightly
thickened, about 5 minutes, and gradually mix in the brown
sugar. Stir in
pumpkin and optional ginger.
4. Sift together the flour, baking soda, cinnamon, salt, and cloves.
into the egg mixture.
5. In a separate bowl, beat the egg whites until they form stiff
a rubber spatula, fold the whites into the batter.
6. Pour the batter onto the prepared baking sheet and spread evenly
all four corners. Bake the cake for 10 to 12 minutes, or until
7. Run a knife around the edges of the cake to loosen it from the pan.
Invert the cake onto a clean tea towel dusted with the confectioners’
sugar. Peel off the parchment or waxed paper. Roll the cake up in
towel lengthwise and place in the refrigerator to cool.
Line the same baking sheet you used to bake the cake (or one that
is identical in size) with plastic wrap. Spread the Pumpkin Ice Cream
evenly onto the baking sheet and place in the freezer for about 30
2. When the ice cream is firm, trim off a 2-inch strip from the edge
(lengthwise). Save for another use.
3. Remove the cake from the refrigerator
4. Lift the ice cream out of the pan using
the plastic wrap. Invert on
of the cake with the near edge flush
with the edge of the cake.
remove the plastic.
Probe the surface of the ice cream with a finger to check for
ness. When the ice cream is soft enough to dimple under moderate
it is pliable enough to roll. Quickly peel off the plastic
and evenly roll the cake up lengthwise around
the ice cream in
of a jelly roll. Rest the cake on its seam,
wrap in foil, and
ready to serve.
1. Preheat the oven to 350
Toast the pecans on a baking sheet for 3 to 4 minutes, or until
begin to color.
In the bowl of an electric mixer, whip the cream with the remaining
1/4 cup confectioners’ sugar until it forms stiff peaks. Transfer to
pastry bag fitted with a decorative tip.
Slice the candied ginger into thin strips.
Using a sharp knife, slice the thoroughly frozen cake on the bias
1 1/2 inches thick and place on chilled serving plates.
Pipe rosettes of sweetened whipped cream on top of each slice
cake and garnish with toasted pecans and candied ginger.
Sauce with Crème Anglaise.
1 1/2 cups firmly packed brown sugar
1/4 cup confectioners’ sugar
4 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground nutmeg
[freshly ground/grated, please!]
1/2 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
2 cups milk
2 1/2 cups pumpkin purée
1 quart heavy cream
4 teaspoons vanilla extract
In the top of a double boiler or in a stainless steel bowl set over
a pan of simmering water, whisk together the eggs, brown sugar,
confectioners’ sugar, cinnamon, allspice, nutmeg, ginger, cloves and
salt. Cook until the mixture thickens slightly and coats the back of a
spoon. Remove from
Meanwhile, in a 2-quart saucepan, scald the milk. Slowly add the
hot milk mixture to the egg mixture. Whisk in the pumpkin, cream, and
Strain the custard through a fine sieve. Chill in the refrigerator,
then freeze in an ice cream machine according to the manufacturer’s
is our version of basic English Custard Sauce, which can be flavored
variety of ways to complement a specific dessert. Very fresh brown eggs
are the secret to achieving the desired rich taste and bright golden
Fine-quality vanilla beans (the best are from Tahiti) are also
and well worth the cost. The vanilla beans can be stored in a
container of sugar, and they will infuse the sugar with
their flavor. The
vanilla sugar can then be used in cookies, ice creams,
2 1/2 cups
whole vanilla bean
2 cups half-and-half
4 egg yolks
1/4 cup sugar
1/2 teaspoon grated lemon zest
Using a sharp paring knife, split the vanilla bean in half
2. In a 2-quart saucepan over medium heat, combine the half-and-half
and split vanilla bean. Bring just to a boil. Remove from heat and set
Remove the vanilla bean
halves and scrape the seeds out of the
pods. Return the seeds and pods to
4. Meanwhile, in a medium-size stainless steel bowl, whisk together
the egg yolks, sugar, and lemon zest until the mixture is pale yellow and
doubled in volume.
5. Beginning with a few drops at a time, whisk the scalded
half-and-half into the egg mixture. After about 1/4 cup of the hot liquid
has been incorporated, whisk in the rest more rapidly.
6. Pour the custard back into the saucepan and cook over medium
stirring constantly with a wooden spoon, until the custard
degrees F. on a candy thermometer). Do not let boil.
Remove the custard from the heat and strain through a fine sieve.
Refrigerate for up to several days before serving.
serve: Serve the sauce
More from The Inn at Little Washington:
American Foie Gras Sauté with
Black-Eyed Peas Vinaigrette
Rhubarb "Pizza" with Ginger Ice Cream
More Yummy pumpkin recipes
Golden Pumpkin and Apricot Layer Cake
Pumpkin Bread Pudding
Pumpkin Cheesecake in Gingersnap Crust
Pumpkin Pecan Rum Cake
Pumpkin Pecan Tart
Pumpkin Walnut Cake with Candied Oranges
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