Step 1 - Roasting the Squash
- ½ Cup sugar
- 1 ½ Tbl candied ginger
- 8 Oz cream cheese
- 3/4 Cup brown sugar
- ½ Cup mascarpone
- 2 Tsp vanilla extract
- ½ Tsp salt
- ½ Tsp ground cinnamon
- 2 Cup pumpkin puree (recipe below)
- Split the pumpkin in half, scoop out the seeds.
- Place in a hotel pan and place a pat of butter and some brown sugar in the cavity of the pumpkins.
- Place 1-2 cups of water in the pan and bake covered with parchment and foil for about an hour at 375° fan on.
- Remove the parchment and foil and continue to bake fan on for another 15-20 minutes to concentrate the flavor and evaporate some of the liquid in the pumpkin.
- Remove and cool.
- Scoop out the flesh, puree through a food processor and then pass through the basket strainer to remove and fibrous pieces and any skins
- Begin by placing the sugar and the candied ginger in the cuisinarte. Pulverize the sugar and ginger mixture to break the ginger into very fine pieces.
- In the kitchen aid mixer, cream the cream cheese with the brown sugar, scraping down the bowl to be sure it is all mixed well.
- Add the ginger sugar mixture and mix slightly, then add the mascarpone to the mix, add the egg yolks one at a time until they are incorporated.
- Finally add the vanilla extract, salt, cinnamon and the pumpkin puree. Mix to incorporate and do not over mix or the mixture may break.
- Pour into 8 oz baking dishes. Place the baking dishes or ramekins into a hotel pan and fill half way with water. Place a sheet of parchment paper on top and then cover with foil.
- Bake 325° for 45-55 minutes or until the mixture is just set. Remove from heat and allow to cool to room temp.
- When completely cool, cover with plastic and refrigerate.
Our Culinary Director recommends pairing the Pumpkin Crema with Hennessy Cognac VSOP because of its delicate blend of wood notes and spices, punctuated by the scent of cloves and cinnamon.