Butternut Squash and Cinnamon Ice Cream | True Red Velvet Cake | Black Currant “Paper” | Indonesian Cinnamon Bubbles | Silver Honey Sauce

Why These Flavors Work

Butternut squash has an affinity for spices like cinnamon, clove, ginger, and vanilla. Butternut squash has a flavor that is so subtle that if you are not careful, the only noticeable flavor the dessert will have is that of the cinnamon. That is why, in this case, the ice cream base has large quantity of butternut squash and just a hint of cinnamon. The cinnamon makes the flavor of the squash come out. The “true” velvet cake refers to the fact that this cake is made in the original way, that is, without food coloring. True velvet cakes are just slightly red (more like a reddish-brown), and this is because originally they were made with natural cocoa powder rather than Dutch-process (alkalized) cocoa powder, which reacted with the leavener (baking soda) to create the red tinge in the cake. Its chocolate flavor is a great addition to the squash since it will not cover it up, but balance well with it. It helps that they are different temperatures, different textures, and contain different fats. To punch these flavors up, the thin sheet of black currant adds a tart fruit note that acts almost like salt, pushing flavors forward. The cinnamon foam will be a subtle but welcome addition to the cinnamon in the ice cream. The silver honey sauce is simply honey with silver powder, the honey adding its particular and subtle flavor to the mix.

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Plating Procedure

  1. Spoon 5 g/.2 oz of silver honey sauce around the plate.
  2. Place the red velvet cake at the center of the plate.
  3. Place the butternut squash ice cream on top of the cake.
  4. Place a square of black currant “paper” on top of the ice cream.
  5. Spoon a dollop of Indonesian cinnamon bubbles onto the paper. Serve immediately.