Friday, 25 November 2011

Pumkin and rhubarb pie with Lime Mousse Ice Cream

In another of my rare forays into cuisine (for another, see my trick for making gelato), here is a crossover of my own creation: pumpkin and rhubarb pie. This makes 2 pies (20cm) or 4 smaller (10cm) ones.

Pie crust
4 cups flour
200 ml macadamia oil
2 teaspoons sugar
6 tablespoons chilled water

Mix the dry ingredients thoroughly then gradually incorporate the oil, adding a little extra four if necessary to get a crumbly texture. Add in the iced water as you go. Roll it into a ball, wrap in waxed paper and chill it for 2 hours.

Rhubarb stage
1 bunch rhubarb (500g), trimmed, cut up
2/3 cup sugar
3 tablespoons water

Cook the rhubarb mix over medium heat until it’s all softened, and drain off the runny syrup.

Pumpkin mix
4 cups pureed cooked pumpkin
1 teaspoon ground cinnamon
1 cm fresh ginger, finely chopped
2 well beaten eggs

Mix the pumpkin ingredients, and add to the cooked rhubarb.

Pie stage
Grease the pie dishes and crumble in the crust mix, spreading it to an approximately even layer. Add the filling.

Cook at 230°C for 8 minutes, then reduce to 160°C and cook for about 40 minutes, until a skewer comes out clean.

Lime Mousse Ice Cream

By popular demand, as an accompaniment, here’s how to make lime mousse ice cream, based on a mousse recipe from The Silver Palate Cookbook, with measurements translated to metric. I also reduced the fat content and slightly adjusted the technique to allow for the fact that freezing holds it solid.

50g unsalted butter
5 eggs
1 cup sugar
3/4 cup fresh lime juice (4-7 limes depending on size)
grated zest of 4-5 limes (depending on size)
300ml cream

Melt the butter in a double boiler. Beat the eggs and sugar, and add to the molten butter. Continue whipping the mix over medium heat until it turns to a custard (about 8 minutes), i.e., starts to thicken. Do not overcook, otherwise you'll get sugary scrambled eggs.

Remove from heat and add the lime ingredients. Cool to room temperature.

Whip the cream to the point where it switches from light and foamy to thick, and fold into the custard mix, taking care not to flatten the aeration out.

Chill well, then freeze in an ice cream maker (not absolutely critical: it will not set very hard with this much fat content).


Greener Bangalore said...

wow thats nice info....thanks for sharing.....

Anonymous said...

You mean bake at 230 C (450 F) not 330 C (660 Fahrenheit).

Philip Machanick said...

Thanks, well spotted. I corrected the text.