Pumpkin Brown Butter Cake with Soy Marshmallow Sauce, Cranberry Yuzu Chutney and Candied Ginger Ice Cream

By Karen Yoo, Pastry Chef

Cake
8 ounces brown butter
10 ounces sugar
4 eggs
3 ounces flour
8 ounces pumpkin puree
pinch of salt
dry spices (pinch of cinnamon, ginger, clove)

Soy Marshmallow Sauce
6 sheets of gelatin
½ cup of water
¼ cup of soy sauce
1 ½ teaspoons of vanilla extract
1 ½ cup sugar
1 cup corn syrup
¾ cup water
pinch of salt

Cranberry Yuzu Compote
3 cups of fresh cranberries
½ cup plus 2 tablespoons of sugar
1 tablespoon of yuzu juice
pinch of salt
pinch of black pepper
fresh toasted spices, such as cinnamon, star anise, cloves

Candied Ginger Ice Cream:
½ liter of cream
½ liter of milk
250 grams of sugar
10 egg yolks
4 ounces fresh ginger
store bought candied ginger (to taste)

Method

Pumpkin Brown Butter Cake
1. Mix together sugar, eggs, flour, pumkin puree, salt and dry spices.
2. Brown butter on stovetop, cool and add to batter.
3. Spray pan with vegetable spray, and bake at 350 degrees until firm and springs back to the touch. You can also insert a cake tester or skewer, and it should come out clean.

Cranberry Yuzu Compote
Combine all ingredients for the compote in a pot and simmer until thickened and has a compote consistency.

Candied Ginger Ice Cream
Peel fresh ginger and slice in thin slices. Combine, cream, milk, and half of the sugar in a pot and bring to a boil. Add fresh sliced ginger and steep covered, for 20 minutes. Strain out ginger and return to pot. Add the other half of the sugar to the egg yolks in a large bowl, whisk to incorporate. Bring the cream and milk mixture back to a boil, and pour into egg yolks, slowly while whisking with a hand whisk. Return the ice cream base back to a pot and put on the stovetop. Heat the base over a low heat, while constantly moving the base with a rubber spatula. Thicken the mixture to nappe (the base will coat the back of the spatula, and if you draw a line through it with your finger it will hold) stage. Chill the base over ice, and then turn in an ice cream maker. Chop candied ginger and fold into the ice cream by hand.