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Spiced pumpkin pie tee shells with cranberry chutney, pumpkin jam, orange gel and edible flowers by Arnis Ansons

Spiced Pumpkin Pie Tee Recipe

Crisp spiced pumpkin pie tee shells by Arnis Ansons, served with cranberry chutney, pumpkin jam, orange gel and edible flowers.

Rezept von Arnis Ansons

Inhaltsstoffe

  • 50 g spiced pumpkin jam
  • 150 g flour
  • 25 g corn flour
  • 1 Ei
  • 2 g Salz
  • 140 g water, divided into two additions of 70 g
  • Saffron (quantity not specified)

Ausrüstung

Half-Moon Mold, Finishing Tray – Small, Nordic Chefs – SuperFine® Curved Tip Chef’s Tweezers

Methode

  1. Combine the spiced pumpkin jam, flour, corn flour, egg, salt and saffron with the first 70 g of water. Mix until smooth.
  2. Gradually incorporate the remaining 70 g of water to create a smooth batter.
  3. Heat the frying oil to 160°C.
  4. Preheat the pie tee iron in the hot oil.
  5. Dip the heated iron into the batter and allow the coating to dry slightly.
  6. Return the coated iron to the hot oil and deep-fry until the shell is crisp.
  7. Carefully release the pie tee shell from the iron and allow it to cool.
Chefens Anmerkung

This is Arnis Ansons’ recipe for the pie tee shells. The saffron quantity was not specified. Cranberry chutney, spiced pumpkin jam and orange gel are serving suggestions; quantities and separate recipes for these fillings were not supplied.

Nordic Chefs · Entworfen in Dänemark