Photography byMiha Matei
Text and Recipe byMatthew Kenney, from his upcoming bookEntertaining in the Raw
Whenever I think of pumpkin, I can’t help but remember the image of myself in a giant papier-mâché pumpkin that my dad made for me on Halloween many years ago. Ever since, it’s been a lighthearted association. Interestingly enough, this dish is actually made with carrot, which provides the same starchiness, and the pumpkin spices supply the rest.
Frozen Pumpkin Flan with Cinnamon Foam
For frozen pumpkin flan
3 cups cashews, soaked 1-2 hours
1/3 cup maple syrup
1/3 cup agave
1/3 cup plus 1 tbs. coconut oil, melted
1 1/4 cups carrot juice
1 teaspoon vanilla
1/2 teaspoon salt
1/4 vanilla bean, scraped
1 tbs cinnamon
2 tsp nutmegBlend all ingredients in Vita-Mix until very smooth. Pour into plastic-lined ramekins and freeze.
For nutmeg crust
2 1/2 cups cashew flour
1 3/4 cups oat flour
1/4 cup water
3/4 cup maple syrup
1 tablespoon vanilla
1 1/2 teaspoons sea salt
1 tablespoon cinnamon
2 teaspoons nutmegMix ingredients in medium-size bowl by hand. Spread flat on dehydrator screens. Dehydrate at 115 degrees for 4–5 hours until dry; crumble onto Teflex sheets. Dehydrate for an additional 5 hours.
For cinnamon foam
1 1/2 cups cashews, soaked 1–2 hours
3 cups water
2 teaspoons cinnamon
1/4 cup agave
1/4 cup coconut oil
1 vanilla bean, scrapedBlend cashews and water in Vita-Mix until smooth; strain through fine chinois. Return cashew milk to Vita-Mix with remaining ingredients; blend until smooth. Use immersion blender to create foam.
Assembly
Using a square or round ring mold, press ¼” of the crust into bottom and top with the flan. Remove mold and drizzle foam around the edges.
Back to Top ⇑
Photography byMiha Matei
Text and Recipe byMatthew Kenney, from his upcoming bookEntertaining in the Raw
Whenever I think of pumpkin, I can’t help but remember the image of myself in a giant papier-mâché pumpkin that my dad made for me on Halloween many years ago. Ever since, it’s been a lighthearted association. Interestingly enough, this dish is actually made with carrot, which provides the same starchiness, and the pumpkin spices supply the rest.
Frozen Pumpkin Flan with Cinnamon Foam
For frozen pumpkin flan
1/3 cup maple syrup
1/3 cup agave
1/3 cup plus 1 tbs. coconut oil, melted
1 1/4 cups carrot juice
1 teaspoon vanilla
1/2 teaspoon salt
1/4 vanilla bean, scraped
1 tbs cinnamon
2 tsp nutmeg
Blend all ingredients in Vita-Mix until very smooth. Pour into plastic-lined ramekins and freeze.
For nutmeg crust
1 3/4 cups oat flour
1/4 cup water
3/4 cup maple syrup
1 tablespoon vanilla
1 1/2 teaspoons sea salt
1 tablespoon cinnamon
2 teaspoons nutmeg
Mix ingredients in medium-size bowl by hand. Spread flat on dehydrator screens. Dehydrate at 115 degrees for 4–5 hours until dry; crumble onto Teflex sheets. Dehydrate for an additional 5 hours.
For cinnamon foam
3 cups water
2 teaspoons cinnamon
1/4 cup agave
1/4 cup coconut oil
1 vanilla bean, scraped
Blend cashews and water in Vita-Mix until smooth; strain through fine chinois. Return cashew milk to Vita-Mix with remaining ingredients; blend until smooth. Use immersion blender to create foam.
Assembly
Using a square or round ring mold, press ¼” of the crust into bottom and top with the flan. Remove mold and drizzle foam around the edges.
Back to Top ⇑