Autumn to the end of the year is a good time to think about Pumpkin “the fall harvest”, I would rather just concentrate on the wine Grapes myself, but then again the sweet toothed out there look forward to Pumpkin anything at this time of year.

This recipe is very good, as with anything in life, good things take time (equipment) and a touch of passion. those lacking such recourses can call ROTI ROPPONGI and we can make one for you,  for a price of course !!!

We can keep the secret !!!

Equipment needed:

Food Processor-oven-spring form cake pan-time- passion. THEN, spring form pan, greased, sides lined with parchment paper, outside of the pan wrapped with saran wrap then foil to prevent water getting in. One roasting pan to serve as a water bath  for the cake and one that fits in your oven.

Crust:

150g Digestive biscuits

75g Pecans

30g honey

60g melted butter

pinch of salt 

Process cookies and pecans, sugar, salt till fine crumbs. Add melted butter and pulse till just incorporated. Press into pan and up the sides. if you don’t have a food processor, suggest you ask Santa for one for Christmas.

Cake:

200g pumpkin puree (buy it, or make it)

200g sugar

400ml cream

450g cream cheese

5 eggs

1 vanilla bean

30ml lemon juice

1 tablespoon pumpkin pie spice

(Cinnamon, nutmeg-allspice-ginger)

In a small, heavy saucepan, stir together the pumpkin and sugar. Over medium heat, bring the mixture to a sputtering simmer, stirring constantly. Reduce the heat to low and cook, stirring constantly, for 3 to 5 minutes, until thick and shiny.
Scrape the mixture into a food processor and process for 1 minute. Turn off the machine and let this cool down for 30 mins then. re start and add the cream cheese scraping the sides two or three times, or until smoothly incorporated. Next add the eggs one at a time followed by the cream, vanilla seeds, spice and lemon juice. Pour the batter into the prepared pan. Set the pan in the larger pan and surround it with 1 inch of very hot water. Bake the cake for 60minutes at 180C or until the top looks set of has started to get a little color on it. Turn off the oven without opening the door and let the cake cool for 1 hour. Remove it to a rack and cool to room temperature (about 1 hour). Cover with plastic wrap and refrigerate it overnight..

 Good luck, any problems, send me a mail

このブログはシェフIANによって、英語で書かれております。もしご覧頂いている方で、日本語版をご希望とされる方は、info@roti.jpまでお問い合わせ下さい。