Musque de Provence Soup
Marshmallows & Roasted Chestnuts
By Roland Passot
2 ½ lbs. Musque de Provence pumpkin
2 oz. unsalted butter
2 tbs. honey
1 whole cinnamon stick
2 tsp. salt
½ tsp. black pepper
of 1 nutmeg grated, or ½ tsp ground nutmeg
2 cups water
½ lb. fresh chestnuts
Split the pumpkin into large pieces and remove seeds. Place pieces on a roasting rack in a roasting
pan. Divide the butter and place it on
the individual pieces of pumpkin.
Drizzle the honey over the pieces, season with salt, pepper, and ground
nutmeg, and place the cinnamon stick on one of the pieces. Pour the water or stock into the bottom of
the pan and cover the roasting pan with aluminum foil. Place into the oven for one hour and bake
until squash is very soft. Remove from
the oven and allow to cool (be sure to save the liquid in the bottom of the
pan). When cool, scrape the squash from the rind and discard the rind along
with the cinnamon stick. Blend the
squash with the remaining pan liquid, strain, and refrigerate until ready to
25 grams gelatin powder
½ cup cold water
2 cups sugar
½ cup glucose
½ hot water
¼ tsp salt
2 oz egg whites
1 tsp. Chinese five spice powder
1 tbsp. cinnamon powder
Sprinkle gelatin powder in cold water
and let soften.
Boil together sugar, corn syrup, hot
water and salt; cook to 225F on a candy thermometer.
Pour hot syrup over gelatin and stir
until gelatin is fully melted.
Add the gelatin/syrup mix to a Kitchen
Aid bowl and whisk on high speed until tripled in volume.
Beat the egg whites to a stiff peak,
then fold into gelatin/syrup. On low
speed, add in spices and then turn mixer on high and beat until mixture is very
Cover a 1-quarter sheet pan with
powdered sugar and pour in mixture, top with more powdered sugar.
Use an off set spatula to evenly
distribute mixture in pan. Cut into squares (dust off sugar) when cool.
(Note: If you want to use store-bought
marshmallows, consider the Season the marshmallows with a light dusting of
cinnamon and five spice powder before serving.)
For the Roasted Chestnut
Preheat oven to 425 F. Find the flat side of each chestnut and cut a large X with a sharp paring knife all the way through the skin. Place chestnuts on a shallow baking pan and place in the oven to roast for about 30 to 40 minutes, depending on size of nuts. Shake pan several times to rotate chestnuts so they will cook evenly.
If you just want them cooked enough to peel, roast for 10 to 15 minutes.
Peel roasted chestnuts as soon as they are cool enough to handle, because once they cool completely, they are difficult to peel. However, they may be reheated briefly to aid in peeling.
In an attractive soup bowl, place
chestnut pieces (1 chestnut per serving) and cut-up marshmallow on the bottom.
Pour soup into each serving, table-side. Serve piping hot.