Pumpkin consommé

Pumpkin consommé

By
From
Best Kitchen Basics
Serves
6
Photographer
Petrina Tinslay

This looks like a rather technical recipe, but it is no more or less so than a traditional pumpkin soup. I include it because of its delightful clarity of flavour. It is pure essence of pumpkin and a very elegant and refined rendering of a commonplace vegetable. Serve it in a china cup as an introduction to dinner, or use in place of a traditional consommé with, maybe, tiny pumpkin tortellini.

Ingredients

Quantity Ingredient
2 large jap pumpkins
5% lemon juice
5% orange juice
0.18% agar agar
0.35% xanthan gum

Method

  1. Remove the skin from the pumpkins and juice the flesh.
  2. Weigh the juice and add 5% of its weight in lemon juice and 5% of its weight in orange juice.
  3. Pass the juice mix through a sieve and weigh it again. Add 0.18% of its weight in agar agar and whisk it into the juice.
  4. In a saucepan over medium heat, bring the juice to a high simmer and whisk for 1 minute. Pour the juice into a bowl set over an ice bath to cool.
  5. Once cool, whisk the juice to break up the jellied structure that has formed.
  6. Pass the mixture through an oil filter or piece of muslin.
  7. Using a hand-held blender, thicken the clarified juice with 0.35% of its total weight in xanthan gum, being careful not to incorporate too much air into the mix.
  8. Pass the mixture through a fine sieve again before serving. Store in the refrigerator for up to 3 days or freeze for later use.

Note

  • The clarification with agar agar is an excellent strategy for clarifying fruit and vegetable juices while maintaining their freshness and integrity.
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best
kitchen
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