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Grill 79

Roasted Pumpkin

Roasted Pumpkin

Ingredients for pumpkin quince/confit

  • 700g water
  • 300g quince
  • 300g pumpkin
  • 150g sugar
  • 100ml orange juice
  • 1pcs lemon skin

Method

  1. Make a syrup with the water, orange juice and sugar.
  2. Cut the pumpkin and quince into pieces of 1 x 1 cm.
  3. Put the liquid together with the pieces and cook in a sous vide system.
  4. 2 hs 65 c§.
  5. Refresh in ice immediately.

Ingredients for orange gelee 

  • 300g orange juice
  • 4pcs gelatine
  • 1g xantan gum
  • 2g agar-agar

Method 

  1. Cook the orange juice with the agar-agar.
  2. Boil for 2 minutes and refresh texturize with xantahn gum.
  3. Season with grated fresh ginger and olive oil.
  4. Set on flat surface immediately.
  5. Put in the refrigerator overnight.
  6. Cut small squares of 0.5 cm.

Ingredients for pumpkin seed chocolate cake 

  • 180g butter
  • 250g icing sugar
  • 200g sugar
  • 250g dark chocolate
  • 330g eggs
  • 150g pumkin seeds
  • 250g flour
  • 1pcs vanilla pod
  • 7g salt

Method 

  1. Melt the chocolate in a baine-marie or microwave.
  2. Mix the butter, icing sugar and regular sugar to make a cream.
  3. Add the melted chocolate (30c§) and the eggs one by one.
  4. Season with the vanilla essence.
  5. Add the flour and the chopped pumpkin seeds.
  6. Cook in a rectangular mold that has been previously sprayed with non-stick spray.
  7. Set in the oven at 180 C§ until the border and surface seems firm.
  8. Bake for around 25 minutes until the center is juicy with enough moisture.

Ingredients for cacao paper 

  • 120ml 100% simple syrup 
  • 60g cacao powder
  • 30g liquid glucose

Method 

  1. Put the simple syrup and the rest of the ingredients in a thermomix blender.
  2. Set the machine to 60C§ speed 4 and blend for 6/7 minutes.
  3. Refresh.
  4. On a silpat, use a pastry spatula to spread the cacao paste very thin and cook in the oven for 6 minutes at 160 C§.

Ingredients for manchego ice cream 

  • 240g fresh cheese (Philadelphia)
  • 260g yogurt
  • 288ml water
  • 180g rosemary honey
  • 140g manchego cheese
  • 4,8g ice cream stabiliser

Method 

  1. Mix the water and honey and cook until 85 c§.
  2. When the mixture has reached 50c§, add the ice cream stabiliser.
  3. Refresh immediately and add the manchego cheese.
  4. Add the yogurt and fresh cheese as soon as the mix is cold.
  5. Put the stabiliser and blend smoothly.
  6. Tranfer the mixture to a Pacojet container,and madurate for 8 hours in the refrigerator.
  7. Later, freeze.

Ingredients for pumpkin seed cookie 

  • 166g flour
  • 120g butter
  • 33g almond powder
  • 66g icing sugar
  • 5g maldon sea salt
  • 33g pumkin seed

Method 

  1. Mix all the ingridients together carefully. Do not work the dough too much.
  2. Keep in the refrigerator for 2 hours.
  3. Roll the dough into a sheet with a thickness of 0.5 cm.
  4. Cut squares of 5 mm.
  5. Cook in an oven at 160 c§ for 4 minutes.

Ingredients for cacao sauce 

  • 85g water
  • 60g glucose
  • 100g sugar
  • 40g water
  • 40g chocolate gianduja

Method 

  1. Make a syrup with the sugar and water and cook at 115 degrees. 
  2. When it is cold, add cacao paste and blend until it becomes a thick paste

Ingredients for roasted pumpkin puree 

  • 1pcs x 1kg pumpkin 180 C§ 20 '  
  • 1/2pcs vanilla pod
  • 50g sugar  
  • 50g butter

Method 

  1. Cook the pumpkin in the oven in aluminium foil with the butter and sugar.
  2. Cool down and add the vanilla seeds .
  3. Reduce the cooking liquid to the consistency of syrup.
  4. Blend the mixture and press through a fine sieve.
  5. The puree must be smooth.

Ingredients for choco pearls 

  • 100g choco pearls (Valrhona)

Method 

  1. Plate 10g of chocolate pearls caviar per portion.

Ingredients for fresh manchego cheese 

  • 50g manchego cheese.

Plating
      

  1. Paint a circle of cacao sauce on the base of the plate with a pastry brush.
  2. Cut 3 3 x 3 cm pieces of chocolate pumpkin cake and put them in the centre of the plate.
  3. Put 4 pieces of orange jelly, 5 pieces of quince and 5 pieces of pumpkin confit around the perimeter of the plate.
  4. Pipe 4 dots of pumpkin puree around the cake.
  5. Place 4 pieces of manchego cheese shavings and 3 pieces of cacao paper randomly on the plate.
  6. Sprinkle the chocolate caviar liberally on different points of the plate and finish by adding a quenelle
    of manchego cheese ice cream.
  7. Serve immediately.

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Phone

(86 10) 6505 2299 ext 6425

Location

Level 79

Operating Hours

Breakfast:
6:30am - 10:30am

Lunch:
11:30am - 2pm

Dinner:
5:30pm - 10pm

Dress Code

Smart Casual

Smoking Policy

Smoking is not permitted in Grill 79.