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Pumpkin
Sweetened Pumpkin PR
Yield: approx 30 pieces

unslaked lime (Quicklime) g 300
water no: 1 lt 1.5
pumpkin (approx. 30 pieces) g 1000
sugar g 2000
water no: 2 g 1200
lemon juice g 10
cloves ea 3

Put the unslaked lime in a deep container and very carefully add water no:1 on top slowly (protective goggles is a good idea). Do not breath in the steam that rises. Leave “lime water” to rest for 24 hours until the lime sets and separates from the water.
Using a ladle carefully retrieve the “clear” water on top and transfer to a container.
Peel the pumpkin and use the firm flesh close to the rind. Cut the pumpkin into 3.5 x 2.5 x 1cm pieces. Put the pumpkin pieces into the clear lime water. Weigh down with a rack to completely immerse the pumpkin. Make sure the pumpkin pieces do not stick to each other. Each piece needs to “breathe” in the water.
Put the sugar, water no: 2, lemon juice and cloves in a sauce pan. Mix with a whisk until the sugar dissolves and bring to a light simmer. Remove the pumpkin pieces from the lime water and wash well under running water. Put pumpkin pieces into the simmering (induction 3) sugar syrup, place a rack on top to make sure the pumpkins are completely immersed.
During the cooking, remove the pumpkins from the syrup every half hour and “oxygenate” them for 20 seconds before continuing the cooking process. Cook the pumpkin for approx 2 hours until they are crunchy on the outside and have a translucent golden brown.
Remove the pan from heat and let the pumpkin cool down to room temperature in the cooking syrup. Store covered in the syrup at room temperature.

Early harvest Antep pistachio ice cream PR

Yield: g 700
pure Antep pistachio paste g 250
whole milk g 500

Put the pistachio paste in a medium size mixing bowl. Add milk slowly and whisk well. Transfer the mixture in a Paco Jet container. Freeze overnight

Assembly

Yield: 1 portion
sweetened pumpkin PR pcs 3
early harvest Antep pistachio ice cream PR g 20
hand crushed sesame paste “Sürtme” g 5
grape molasses g 5
early harvest pistachios, peeled & roasted

Crumble the pistachios. Place the pumpkins on the plate. Arrange 5 drops each of the molasses and sesame paste on the plate. Make a line of the crumbled pistachios. Place a quenelle of ice cream on top of the pistachio crumbles.

Mehmet Gürs
Mikla Restaurant, Istanbul, Turchia
www.miklarestaurant.com
photos Brambilla-Serrani


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