If you’re a fan of all things pumpkin-flavored, you have to see this Chicago chef’s latest invention. Translucent pumpkin pie, the unique creation from three-star Michelin restaurant Alinea, went viral after a pair of Instagram posts by chef de cuisine Simon Davies.
“It fits into our menu in a playful way and allows our guests to experience something new,” Davies says in an Instagram comment. “We by no means (tried) to re-create a classic.”
Davies remains mum on how he made a holiday classic see-through, but he lists off the ingredients. Organic, locally grown pumpkins, cinnamon, clove, ginger powder, flour, butter, water, heavy cream, Tahitian vanilla, sugar and salt somehow made orange disappear. It’s truly an amazing sight.
In all likelihood, the eye-catching dessert stems from a gelatin experiment gone right. “I think a lot of people misunderstand how to effectively use gelatin,” Davies wrote in an Instagram comment. “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 dish apparently maintains pumpkin pie’s taste and texture. If so, gobbling up a piece without looking at it should shed any hangups about wrong-looking desserts. Besides, the pumpkin spice and pumpkin-flavored food and beverage fad should normalize the displacement of a familiar taste.