Bryn Williams serves up a wonderfully modern take on a Thanksgiving classic – pumpkin pie. The maple syrup parfait brings out the natural sweetness of the heady spiced pumpkin mousse, while the bitter chocolate pastry adds a welcome crunch to the dish.
Bryn Williams trained in three of London’s most challenging kitchens, gaining a solid classical education as he worked. At his neighbourhood restaurant, he offers highly accomplished dishes showcasing the very best produce that Wales has to offer.
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Preheat the oven to 160°C/gas mark 3
For the pumpkin mousse, first make a pumpkin purée. Cut the pumpkin into wedges and score the flesh before coating with the spices. Pour over the butter
500g of French iron bark pumpkin
1 pinch of cinnamon
1 pinch of mixed spice
1 pinch of allspice
50g of butter, melted
Place on a baking tray and bake for 90 minutes until the pumpkin is completely cooked, basting every 20 minutes. If the pumpkin begins to colour, cover it with tin foil. Blitz in a blender, pass through a fine sieve and season with a small pinch of salt
Bring the milk, cream and vanilla pod to the boil in a saucepan. Whisk the egg yolk and caster sugar together in a heatproof bowl. Pour the hot liquid onto the egg mix, whisk well to combine, then pour the mix back into the saucepan and bring to 80°C. Whisk constantly until thick to create a crème Anglaise
150ml of milk
150ml of cream
1 vanilla pod, split and scraped
90g of egg yolk
60g of caster sugar
Mix 250g of the pumpkin purée with 200g of the Anglaise and the brown sugar. Pour into a small siphon and charge with 1 N2O canister
10g of brown sugar
To make the pastry, place all of the dry ingredients in a food processor and blitz. Add the butter and carry on blitzing until fine breadcrumbs appear. Once at this stage, very quickly add the eggs to bring together. Remove from the food processor and rest for 1 hour in the fridge
100g of cocoa powder
75g of sugar
150g of flour
150g of butter, diced
1 egg yolk
Preheat a deep-fryer to 190°C
For the caramelised pecans, place the pecans in a small saucepan and cover with stock syrup. Simmer until they are soft then drain and leave to cool. Deep-fry the pecans for 2 minutes then drain and leave to cool
100g of pecan nuts
200g of stock syrup
For the confit squash, peel the squash and cut the neck into 1cm rounds. Cut each round out with a 7.5cm cutter. Bring the stock syrup to the boil in a pan with the cardamom, bay leaf and star anise. Leave to cool
1 butternut squash
100ml of stock syrup
2 cardamom pods
1 bay leaf
1 star anise
Strain the syrup and place the squash rounds and syrup in a vacuum bag. Seal in a chamber sealer and cook in a steamer for 15–20 minutes until softened but still with a little bite
For the parfait, place the maple syrup in a pan and heat to ‘soft ball’ temperature (121°C). At the same time, whisk the egg yolks until thick. Add the boiling maple syrup to the yolks and whisk until cool and stiff
300g of maple syrup
5 egg yolks
Whip the cream to soft peaks and fold into the maple syrup and egg mixture. Pipe into 8cm diameter rings to 3cm height and place in the freezer until frozen solid
350g of double cream
Roll out the pastry to a 3mm thickness then use it to line the 8cm fluted tart tins. Bake for 8–10 minutes until crisp, then leave to cool
To serve, remove the parfait from the rings and place one in each tart case. Drain the confit squash and place a piece on top of the parfait. Pipe over the mousse and finish with a caramelised pecan
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