COOKBOOK
Roasted Kabocha Squash Soup, Amaretti Cookies, Parmigiano Spuma
Chef Alessandro Cartumini from Quattro Restaurant at the Four Seasons Hotel Silicon Valley presented samples of this warm treat at the market on December 5, 2009
For the soup:
1 each medium size kabocha squash, halved, seeds removed
2 Tbsp maple syrup
1 garlic clove, roughly chopped
2 Tbsp butter
3 sprigs thyme
1 small stick cinnamon, lightly crushed
1 star anise
2 cups vegetable stock
2 cups chicken
Salt and pepper to taste
Place maple syrup, garlic, cinnamon, star anise, butter, thyme in a sauce pan.
Heat until butter is starting to brown.
Cover squash with the aromatic butter and bake at 325 F until it is tender, about 30 minutes.
Scoop flash out of the squash, place in a stock pot and cover with vegetable and chicken stock.
Bring to boil and blend with a stick blender until well emulsified.
Season with salt and pepper and reserve.
For the parmesan spuma:
2 oz grated parmesan cheese
2 oz whipping cream
2 oz pasteurized egg whites
Place cream in a sauce pan with parmesan and bring to simmer.
Place in a blender when still hot, add egg whites and blend until well combined.
Place mix in a ISI canister, place charge in the canister according to manufacture instructions.
Shake well, reserve.
If you do not have the canister you can just whip cream and add parmesan to it, leaving the egg whites out. The flavor will be similar.
For the amaretti cookies:
6 oz almond paste
5 oz powdered sugar
1 oz egg whites
Mix all ingredients together until obtaining a very smooth dough.
Pipe on a baking mat and bake at 375F until dough is totally dry, about 30 minutes.
Let cook and crumble into small pieces.
To finish:
2 Tbsp chopped chives for garnish
Place soup into serving bowl, top with the foam, chives and almond cookies (amaretti).
Enjoy
