Sous-vide Heirloom Blue Pumpkin Brulee, Pumpkin Seed Granola, Maple and Chili Creme Fraiche, Sage, Marjoram & Thyme
I cut three inch squares out of the pumpkin and placed them in a vacuum bag. I added butter, brown sugar, salt, fresh ginger, cinnamon, nutmeg and clove and sealed the bags. I cooked the pumpkin "sous-vide" in a water bath til it was totally cooked through. Cooking the pumpkin in a vacuum sealed bag allowed me to have more control and ensure that the pumpkin wouldn't fall apart when fully cooked. I chilled the pumpkin overnight before removing it and punching out circles. I sprinkled raw sugar on top and bruleed it with a torch.
I whipped the creme fraiche with some maple sugar and chili flakes and chilled it. I spooned it onto the plate and arranged the sage, thyme and marjoram on and around it.
I heated some maple syrup in a pan and added oats, puffed rice and pumpkin seeds tossing them to coat. I seasoned with salt and spread the mixture onto a baking sheet. I baked it at 350 degrees for roughly 20 minutes and then cooled it to room temperature. I spooned the granola on the plate to finish.
Blue Heirloom Pumpkin - 3 Springs
Organic Herbs - Overbrook Herb Farm
Organic Maple Syrup - Spring Hills Farm
Organic Piment d'Espelette - Culton Organics