Was This Really Necessary? The Pumpkin Pie Gets A Make-Over

Tweaking a pumpkin pie recipe might be seen as a sacrilege, but that hasn’t stopped a three-Michelin-starred restaurant in Chicago from messing with a good thing. As Vogue reports, ‘Alinea’ is serving up a version of the fall staple that’s transparent! What?

The miniature slice of see-through pumpkin pie shares a few similarities with the traditional dish. It’s built on a pie crust foundation and topped with a dollop of whipped cream. But the content of the pie itself, which would normally be a rich orange-brown color, is a made from transparent gelatin. Apparently, the true magic of the dish comes when you taste it, because the bite actually has pumpkin in it, even if you can’t see it.

To create the dish, Alinea executive chef Mike Bagale and chef de cuisine Simon Davies prepared a “pumpkin pie stock” by making a conventional pumpkin filling, mixing it with water, and distilling the liquid in a rotary evaporator. After seasoning the concentrated liquid and setting it in clear gelatin, the chefs have a bizarre-looking dessert that is, in essence, pumpkin pie. The key words are ‘in essence’, lol!

Image source: https://www.vogue.com

Posted in Steve Boyton, Whats Happening Tagged with: , , , ,

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