Recipe: Pumpkin Pie, Ginger Mascarpone Crème - | WBTV Charlotte

Recipe: Pumpkin Pie, Ginger Mascarpone Crème

Pumpkin Pie, Ginger Mascarpone Crème

Chef Heidi Kabath, The Ritz-Carlton, Charlotte

Sweet Dough

9 ounces (2 sticks + 1 Tablespoon) Butter, unsalted

1/8 teaspoon Salt

1 ½ cups Powdered sugar

½ cup Almond flour

1 Tablespoon Vanilla extract

2 each Whole eggs

3 ½ cups Cake flour, sifted

* In a standing mixer with a paddle attachment, cream the butter and salt.

* Add the vanilla and continue to mix.

* Add the powdered sugar and mix until incorporated and smooth, scraping the bowl when necessary.

* Add the eggs, one at a time, along with ½ cup of the cake flour.

* Scrape the bowl and add the remaining ingredients, mixing just enough to incorporate the ingredients.

* Remove the dough from the bowl and roll between 2 pieces of parchment paper until ¼ inch thick.

* Transfer the dough to a sheet pan and allow to chill in the refrigerator, about 1 hour.

* Cut circles from the dough that fit the bottom of the ring mold.

* Using a fork, pierce the dough several times.

* Bake at 350F for 8 minutes until the edges are just starting to turn brown.

* Place the baked circles inside the ring molds. Line the sides with parchment paper.

* Set aside until filling is made.

Pumpkin Filling

1 can (15 ounces) Pumpkin puree

2 each Whole eggs

¾ cups Brown sugar

1 teaspoon Cinnamon, ground

½ teaspoon Ginger, ground

½ teaspoon Nutmeg, ground

¼ teaspoon Clove, ground

½ teaspoon Salt

½ teaspoon Vanilla extract

1 cup Heavy cream

* Whisk together all ingredients except the heavy cream until smooth.

* Whisk in the cream until completely incorporated.

* Pour the filling over the baked crust until 1-inch high.

* Bake at 350F until set, about 30 minutes.

* Remove parchment paper when cool and top with ginger mascarpone crème.

Ginger mascarpone crème

¼ cup Whole milk

½ inch Fresh ginger, peeled and sliced

1 ½ Tablespoons Granulated sugar

2 each Gelatin sheets

¼ cup Mascarpone

1 ½ cups Heavy cream

* Bring the whole milk and ginger to a boil. Remove from heat, cover, and let infuse for 20 minutes.

* Soak the gelatin sheets in ice water until pliable.

* Remove the ginger, pressing out excess liquid, and return the milk to a boil. Whisk in the sugar and gelatin sheets until dissolved.

* In a deep container, combine the heavy cream, mascarpone, and milk mixture.

* Using a stick blender, combine the ingredients until smooth.

* Allow the mixture to cool at least 1 hour.

* In a standing mixer, whip the cream until peaks form.

* Garnish pumpkin pie with crème.

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