Lunchbreak: Sable chef Heather Terhune makes fall desserts

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Heather Terhune

Sable Kitchen & Bar
505 N. State Street
(312) 755-9704

Butterscotch Pot de Creme
Six servings

1 1/2 cups heavy cream
6 Tbsp sugar
1/4 tsp salt
6 Tbsp water
2 Tbsp sugar
4 egg yolks
1 vanilla bean split

Mix 6 Tbsp water and 2 Tbsp sugar in a medium sauce pan.  Heat over medium heat to caramelize the sugar. Remove from the heat and add the heavy cream and the vanilla bean make sure to scrape out the seeds. Heat the cream mixture until the caramel dissolves completely. In a separate bowl, mix the 6 tbsp of sugar, salt, and egg yolks. Temper the hot cream into the egg yolk mixture.  Continue to cook over a medium heat, stirring constantly until the mixture thickens and coats the back of a spoon.  Strain mixture through a fine sieve.  Divide the mixture into 6 individual glass jars or ramekins.Chill overnight in the refrigerator.

Pumpkin Mousse Tart

For the crust:
2 cups gingersnap crumbs
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) unsalted butter, melted

For the filling:
1/2 cup half-and-half
1 (15-ounce) can pumpkin puree
1 cup light brown sugar, lightly packed
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 extra-large egg yolks
1 package (2 teaspoons) unflavored gelatin
1 teaspoon grated orange zest
1/2 cup cold heavy cream
2 Tablespoons sugar

For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/2 teaspoon pure vanilla extract
orange zest, optional

Preheat the oven to 350 degrees F. Combine the gingersnap crumbs, sugar, cinnamon, and melted butter in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature. For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat. Dissolve the gelatin in 1/4 cup cold water.  Add the dissolved gelatin and orange zest to the pumpkin mixture and mix well.  Set aside to cool. Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight. For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest. Serve chilled.

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