Pumpkin Brown Butter Cake With Soy Marshmallow Sauce, Cranberry Yuzu Chutney And Candied Ginger Ice Cream

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New Asian Cuisine


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8 ounces brown butter

10 ounces sugar

4 eggs

3 ounces flour

8 ounces pumpkin puree

pinch of salt

dry spices (pinch of cinnamon, ginger, clove)

6 sheets of gelatin

½ cup of water

¼ cup of soy sauce

1 ½ teaspoons of vanilla extract

1 ½ cup sugar

1 cup corn syrup

¾ cup water

3 cups of fresh cranberries

½ cup plus 2 tablespoons of sugar

1 tablespoon of yuzu juice

pinch of black pepper

fresh toasted spices, such as cinnamon, star anise, cloves

½ liter of cream

½ liter of milk

250 grams of sugar

10 egg yolks

4 ounces fresh ginger

store bought candied ginger (to taste)

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