— James Cunningham (@jamestellsjokes) October 24, 2017
Fall is a wonderful time of year. The leaves change, mosquitoes disappear, and the kitchen is filled with the mouth-watering aroma of your favorite comfort foods.
Pumpkin pie is an absolute classic this time of year, but a restaurant in Chicago has made a bold change to the traditional pastry that’s left some consumers a bit skeptical.
Alinea is proud to introduce the “clear pumpkin pie,” a culinary delight created by Grant Achatz. And no, it’s not just Jell-O in a pie crust.
While critics claim the pie is nothing more than clear Jell-O, the restraunt insists that’s not the case. “I think a lot of people misunderstand how to effectively use gelatin,” chef Simon Davies wrote on Instagram. “It can be used in a way that results in a gel that is stable but melts away on the palate unlike the common ‘Jell-O’ that most people are used to.”
The small slices featured in the video above are part of a 20 course tasting menu. “It fits into our menu in a playful way and allows our guests to experience something new,” Davies wrote. “We by no means are trying to re-create a classic. It’s just our way of having some fun (clearly our ideas of what is fun differ).”
He continued to explain the ingredients and how this unique pie is made, “These are the ingredients: pumpkins from and organic farm 20 miles outside of Chicago, cinnamon, clove, ginger powder, those ingredients are distilled (Wikipedia is a great source to read about what distillation is if you need to), AP flour, butter, water, heavy cream, Tahitian vanilla, sugar and salt.”
What do you think? Would you give this dessert a try?
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