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that little unexpected pleasant surprise.

Double-Pumpkin Roulade

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Double-Pumpkin Roulade


Inn at Little Washington Cookbook:
A Consuming Passion
by Patrick O’Connell, 1996, Random House

“At last, an elegant and refreshing pumpkin dessert that can be made
days in advance. Perfect for a special fall dinner and the ideal solution
for the Thanksgiving Day dessert dilemma. A pumpkin jelly-roll cake
is rolled around pumpkin ice cream, garnished with toasted pecans
and candied ginger, and sauced with a crème anglaise.”

Serves 12

Nonstick cooking spray
3 eggs, separated
3/4 cup firmly packed brown sugar
1/2 cup pumpkin purée or canned pumpkin
1/4 teaspoon peeled, minced fresh
ginger (optional)
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
2 tablespoons confectioners’ sugar
Pumpkin Ice Cream (recipe follows)

Garnishes
1 cup pecans
2 cups heavy cream
1/4 cup confectioners’ sugar
4 ounces candied ginger
Crème Anglaise (recipe follows)

1. Preheat the oven to 375 degrees [F].
2. Spray a baking sheet with nonstick cooking spray. Line the sheet
with parchment or waxed paper and spray again. Dust lightly
with flour.
3. In the bowl of an electric mixer, eat the egg yolks until slightly
thickened, about 5 minutes, and gradually mix in the brown
sugar. Stir in the pumpkin and optional ginger.
4. Sift together the flour, baking soda, cinnamon, salt, and cloves.
Fold into the egg mixture.
5. In a separate bowl, beat the egg whites until they form stiff peaks.
Using a rubber spatula, fold the whites into the batter.
6. Pour the batter onto the prepared baking sheet and spread evenly
into all four corners. Bake the cake for 10 to 12 minutes, or until
just set.
7. Run a knife around the edges of the cake to loosen it from the pan.
Invert the cake onto a clean tea towel dusted with the confectioners’
sugar. Peel off the parchment or waxed paper. Roll the cake up in
 the towel lengthwise and place in the refrigerator to cool.

To assemble:

1. Line the same baking sheet you used to bake the cake (or one that is identical in size) with plastic wrap. Spread the Pumpkin Ice Cream
evenly onto the baking sheet and place in the freezer for about 30
minutes, or until firm.
2. When the ice cream is firm, trim off a 2-inch strip from the edge (lengthwise). Save for another use.
3. Remove the cake from the refrigerator and unroll.
4. Lift the ice cream out of the pan using the plastic wrap. Invert on
top of the cake with the near edge flush with the edge of the cake.
Do not remove the plastic.
5. Probe the surface of the ice cream with a finger to check for stiff-
ness. When the ice cream is soft enough to dimple under moderate
pressure, it is pliable enough to roll. Quickly peel off the plastic
wrap and slowly and evenly roll the cake up lengthwise around
the ice cream in the form of a jelly roll. Rest the cake on its seam,
wrap in foil, and freeze until ready to serve.

To serve:
1. Preheat the oven to 350 degrees [F].
2. Toast the pecans on a baking sheet for 3 to 4 minutes, or until they
begin to color.
3. In the bowl of an electric mixer, whip the cream with the remaining
1/4 cup confectioners’ sugar until it forms stiff peaks. Transfer to
a pastry bag fitted with a decorative tip.
4. Slice the candied ginger into thin strips.
5. Using a sharp knife, slice the thoroughly frozen cake on the bias
about 1 1/2 inches thick and place on chilled serving plates.
6. Pipe rosettes of sweetened whipped cream on top of each slice
of cake and garnish with toasted pecans and candied ginger.
7. Sauce with Crème Anglaise.
 

 Pumpkin Ice Cream

Makes 2 quarts

6 eggs
1 1/2 cups firmly packed brown sugar
1/4 cup confectioners’ sugar
4 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground nutmeg
[freshly ground/grated, please!]
1/2 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
2 cups milk
2 1/2 cups pumpkin purée
1 quart heavy cream
4 teaspoons vanilla extract

1. In the top of a double boiler or in a stainless steel bowl set over a pan of simmering water, whisk together the eggs, brown sugar, confectioners’ sugar, cinnamon, allspice, nutmeg, ginger, cloves and salt. Cook until the mixture thickens slightly and coats the back of a spoon. Remove from
the heat.
2. Meanwhile, in a 2-quart saucepan, scald the milk. Slowly add the hot milk mixture to the egg mixture. Whisk in the pumpkin, cream, and vanilla.
3. Strain the custard through a fine sieve. Chill in the refrigerator, then freeze in an ice cream machine according to the manufacturer’s instructions.
 

Crème Anglaise

“This is our version of basic English Custard Sauce, which can be flavored
in a variety of ways to complement a specific dessert. Very fresh brown eggs
are the secret to achieving the desired rich taste and bright golden color.
Fine-quality vanilla beans (the best are from Tahiti) are also important
and well worth the cost. The vanilla beans can be stored in a tightly sealed
container of sugar, and they will infuse the sugar with their flavor. The
vanilla sugar can then be used in cookies, ice creams, etc.”

Makes 2 1/2 cups

1 whole vanilla bean
2 cups half-and-half
4 egg yolks
1/4 cup sugar
1/2 teaspoon grated lemon zest

1. Using a sharp paring knife, split the vanilla bean in half lengthwise.
2. In a 2-quart saucepan over medium heat, combine the half-and-half and split vanilla bean. Bring just to a boil. Remove from heat and set aside.
3. Remove the vanilla bean halves and scrape the seeds out of the
pods. Return the seeds and pods to the liquid.
4. Meanwhile, in a medium-size stainless steel bowl, whisk together the egg yolks, sugar, and lemon zest until the mixture is pale yellow and doubled in volume.
5. Beginning with a few drops at a time, whisk the scalded half-and-half into the egg mixture. After about 1/4 cup of the hot liquid has been incorporated, whisk in the rest more rapidly.
6. Pour the custard back into the saucepan and cook over medium
heat, stirring constantly with a wooden spoon, until the custard
thickens (170 degrees F. on a candy thermometer). Do not let boil.
7. Remove the custard from the heat and strain through a fine sieve. Refrigerate for up to several days before serving.

To serve:  Serve the sauce very cold.

More from The Inn at Little Washington:
American Foie Gras Sauté with
Black-Eyed Peas Vinaigrette
Rhubarb "Pizza" with Ginger Ice Cream

More Yummy pumpkin recipes
Golden Pumpkin and Apricot Layer Cake
Pumpkin Bread Pudding
Pumpkin Cheesecake in Gingersnap Crust
Pumpkin Pecan Rum Cake
Pumpkin Pecan Tart
Pumpkin Walnut Cake with Candied Oranges

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