SWEET PUMPKIN TIMBALE
Preparation Time: 20 minutes – Makes 8 to 10 Servings
Equipment: Kitchen Machine Food Kutter, 3 Qt. (2.85L) Saucepan, Blender or Electric Food Processor, 3 quart mixing bowl, 8 stainless timbale mold or ramekins, 13” chef pan or 13” French chef pan with stainless handles.
4 cups about 2 pounds (1L) pumpkin, shredded #1 shredder-grater cone
2 whole eggs, beaten
1 egg yolk, beaten
1/2 cup (.06L) heavy cream
2 tablespoon unsalted butter, softened
½ teaspoon freshly grated nutmeg, #1 shredder cone
1 tablespoon honey
To shred and peel the pumpkin, lock your food cutter suction cup down on a firm, clean surface. Remove the Food Guide and attach the #1 shredder-grater cone. Place a large mixing bowl under the cutting cone. Slice 1 ½ to 2 inch strips out of the pumpkin. To shred and peel the pumpkin, place the tough outer covering away from the cone blade and turn the handle at a good clip. The Kitchen Machine will grate and peel the pumpkin all in one operation. Note: Pumpkin can be replaced with butternut squash, acorn squash, carrots, turnips or a combination thereof.
Waterless Cooking Pumpkin. Shred enough pumpkin to fill the pan to the top. About 3 to 4 slices. Cover the pan and close the vent. Set the heat to Medium-Low 175°F (79°C). Cook approximately 15 minutes until half cooked. Don’t peak!
Allow the pumpkin to cool slightly then puree about half the pumpkin, reserve the other half. In the mixing bowl, combine pureed pumpkin with shredded pumpkin. Add beaten eggs and egg yolk, heavy cream, butter, nutmeg and honey. Salt and pepper to taste then let it sit for a few minutes.
To bake, preheat oven to 425°F (218°C). Butter the timbale molds and add filling. Place the filled timbale molds in pan containing water bath and finish by poaching in the oven for 45 to 50 minutes.
Note: Pumpkin Timbale recipe is a rendition of Chef Tell’s original Carrot Timbale recipe. The Knight’s Before Christmas Cookbook.
This product hasn't received any reviews yet. Be the first to review this product!