Richard Holt is Head Pastry Chef at Marcus restaurant at The Gilbert Scott and he is going to share his favourite Winter recipe, his Pumpkin and Amaretto Pie with Walnut Ice Cream.

In just four years, Richard Holt, from a small village on Anglesey, has gone from his first kitchen work experience to becoming the Head Pastry Chef in one of London's most prestigious kitchens, where his elegant designs are gaining attention the world over.

Ingredients

For The Pie

  1. 600g Roasted Pumpkin Puree
  2. 150ml Amaretto
  3. 400g Egg Yolk
  4. 500ml Whipping Cream
  5. 100g Caster
  6. 1 Orange Zest
  7. 3g Salt

For the Ice Cream

  1. 500ml Whole Milk
  2. 500ml Whipping Cream
  3. 250g Caster
  4. 300g Yolk
  5. 400g Chopped Toasted Walnuts
  6. 150g Trimoline
 Amaretto Pie with Walnut Ice Cream on a plate with Walnuts and garnish

Method

  1. Whisk together the egg yolks, caster sugar and salt in a bowl until they just come together.
  2. Bring the whipping cream and orange zest up to a boil then carefully whisk into the egg mixture, little by little.
  3. Fold in the roasted pumpkin puree then finally add the Amaretto.
  4. Strain the mixture and let it settle for 5 minutes. If there is a layer of bubbles on top of the mixture, lay a paper towel over it then
  5. lift the bubbles away.
  6. Pour the mixture carefully into the pre-prepared tart case whilst it is still in the oven; this prevents having to move the tart case
  7. whilst it is full of liquid mixture, and also allows us to fill the tart case right to the top.
  8. Bake at 120°C for 45 minutes or until a sexy wobble is achieved.
  9. Bring the milk, cream and toasted walnuts to a boil. Once boiled, allow the pan to sit covered in cling film for 20 minutes.
  10. Meanwhile, whisk together the sugar and egg yolks in a bowl.
  11. Blend the milk, cream and walnuts with a hand blender for 30 seconds before passing through a sieve.
  12. Bring the infused milk and cream back to a boil then gently add to the egg and sugar mixture, little by little.
  13. Return the mixture back onto the heat and cook whilst continuously stirring on a medium heat until it reaches 84°C or coats the back of a wooden spoon.
  14. Pass the anglaise into a bowl and whisk in the trimoline. Allow to cool before churning in an ice cream machine