Pie Halloween pumpkins
Portion (s):
8
preparation:
25 min
cooking time:
16 min
Directions:
refrigeration
INGREDIENTS
Ginger Crust
40 gingersnaps (about 10 oz / 300 g in total)
1/2 cup (125 mL) melted butter
Pumpkin filling
2 envelopes unflavored gelatin (7 g each)
1/4 t (60 ml) dark rum or water
4 whole eggs
4.3 t (180 ml) packed brown sugar
2 cups (500 ml) of mashed pumpkin home or business
1 c. tsp (5 ml) ground cinnamon
1/2 c. tsp (2 mL) ground ginger
1/2 c. tsp (2 mL) ground nutmeg
1/2 c. tsp (2 mL) salt
4 oz (125 g) white chocolate, finely chopped
1/2 cup (125 ml) of pasteurized egg (kind of Naturegg) White
T 1/4 (60 ml) sugar
1 cup (250 ml) of 35% cream
decoration
1/2 cup (125 ml) 35% cream
pumpkin marzipan
pumpkin white chocolate and white chocolate chips
PREPARATION
Preparation of Ginger Crust
1 In a food processor or blender, purée the ginger snaps in fine crumbs (you should get 3 cups / 750 ml). Add the butter and pulse until mixture is moist. Press biscuit mixture evenly into the bottom and up sides of springform pan 9-inch (23 cm) in diameter. Bake in center of preheated 350 ° F (180 ° C) oven for about 10 minutes or until crust is firm to the touch. Place pan on a wire rack and let cool.
Preparing the pumpkin filling
2 Meanwhile, in small bowl, sprinkle gelatin over rum. Book. In a large bowl, using an electric mixer, beat the eggs and sugar until the mixture is pale. Add the pumpkin puree, cinnamon, ginger, nutmeg and salt beating. Pour pumpkin in a saucepan and cook over medium heat, stirring constantly, for about 6 minutes or until a candy thermometer placed in the pan 160 ° F (70 ° C). Remove from heat. Add gelatin mixture and stir reserved until it is dissolved. Add white chocolate and stir until melted. Pour pumpkin in another large bowl. Refrigerate, stirring occasionally, for about 1 hour 30 minutes or until mixture is slightly cooler than room temperature, but without taking it.
3 In a bowl, using electric mixer (use clean beaters), beat the egg whites until they form pasteurized soft peaks. Add sugar, 1 tablespoon (15 ml) at a time, and beat until they form firm, glossy peaks.
4 In a small bowl, using electric mixer (use clean beaters), whip the cream until it forms stiff peaks. Fold whipped cream preparation pumpkin cooled by gently lifting the mass. Stir one-third of beaten egg whites gently lifting the mass. Stir in remaining egg whites in the same way. Pour the pumpkin filling into cooled crust and give him relief by forming spirals with the flat of a knife. Refrigerate for 4 hours or until the filling is firm. (You can prepare the pie up to this point and cover with plastic wrap loosely. It will keep up to 2 days in the refrigerator.)
Decoration of the pie
5 In a small bowl, whip the cream until it forms stiff peaks. Using a spoon, put the whipped cream into a pastry bag fitted with a star tip 1/4 inch (5 mm) in diameter. Following the edge of the crust, forming plumes of 1 inch (2.5 cm) around the edge of the pie by raising the tip of the socket between each scroll. Garnish top of pie pumpkins almond paste. Intersperse pumpkin white chocolate curls between whipped cream. Sprinkle with grated white chocolate.
Pumpkin and white chocolate shavings
1 In a bowl placed over a saucepan of hot but not boiling water, melt 4 oz (125 g) chopped white chocolate, stirring occasionally. Spread half of the melted white chocolate on a baking rimmed, lined with parchment paper. Spread remaining white chocolate in order to obtain a thickness of 1/8 inch (3 mm) on a baking sheet rimmed, not lined with parchment paper. Refrigerate the two plates until chocolate is firm.
2 Using a pastry cutter, cut the pumpkin in chocolate on baking sheet lined with parchment paper. Using a small brush, paint stems with green food coloring and contours with orange food coloring. Refrigerate for 2 hours.
3 Place another baking sheet on a damp cloth. Using a large knife held firmly in both hands or a vegetable peeler, grate the chocolate chips.
Pumpkin marzipan
Knead 1 a pack of 200g marzipan until it is softened. Remove 2 tablespoons (30 ml) of the piece of marzipan. With the tip of a toothpick, add green food coloring. Add the orange dye to the rest of the marzipan and knead until color is uniform. Using about 1 tablespoon (15 ml) at a time, forming about half of the dough orange almond large pumpkins. With the rest of the marzipan orange shape of small pumpkins using about 2 teaspoons (10 ml) almond paste at a time. In the green almond paste, shaping the stems and tendrils, and apply them on top of the pumpkin by pressing to adhere them.
Decoration: 30 minutes
NUTRITION FACTS
Calories: 529 / serving Protein: 9 g / portion
Fat: 29 g / serving
Carbohydrates: 58 g / serving Fiber: 4 g / serving
