108 Brasserie will be celebrating Thanksgiving Day in true transatlantic style on Thursday 26th November with a special all-American menu including New England clam chowder, the time-honoured Turkey and homemade Pumpkin Pie.
This exceptional menu from Executive Chef Russell Ford offers diners a heart-warming selection of traditional favourites at Marylebone’s favourite all-day dining destination and, at £26.50 per person for two courses or £35.00 per person for three courses, provides excellent value for the holiday season. Russell has drawn on his local suppliers to create an authentic Thanksgiving menu, using the finest British ingredients to create a meal worthy of ‘The Land of the Free’.
Here, he land of the Freecompote or pExecutive Chef Russell Ford provides his mouth-watering recipe for Pumpkin Pie.
Pumpkin pie
Pumpkin mix
- 350 g pumpkin puree
- 100 ml evaporated milk
- 100ml double cream
- 1.5 eggs
- 1 egg yolks
- 100g light brown sugar
- ¼ table spoon salt
- ¼ ground ginger
- ¼ ground cinnamon
- Nutmeg grated on top
Chocolate pastry
- 120 grams plain flour
- 20g coco powder
- 75g butter, diced, chilled
- 2g vanilla paste
- 1 egg
Method
For the pastry
- Mix all the dry ingredients with vanilla and butter
- Put in the mixer with hook attachment and mix until ‘crumbly’ and the butter is incorporated
- Add the eggs one by one
- Cling film the dough and rest in the fridge for 30 minutes
- Roll out the dough and press into a medium tart case
- Blind bake with cling film and rice at 170c for 17 minutes
- Take out the rice and cling film and bake for a further 11 minutes
- Rest
For the filling
- Boil the cream, sugar and spices, take off the heat and add evaporated milk and pumpkin puree
- When cool add egg mix
- Put in case and bake until wobbly, 130c for 35-40 minutes
108 Brasserie, 108 Marylebone Lane, London, W1U 2QE
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