After several attempts I’ve finally got the recipe down for a creamy, pudding like, flexible pumpkin pie. If you feel like adding a little molecular gastronomy to your Thanksgiving or Christmas table this year, give this recipe a go, it’s not as hard as you might think :) Connect with us: https://www.instagram.com/chefstudio_/ Recipe For Flexible Pumpkin Pie: 200 g pumpkin puree 200 g cream 45 g golden syrup 1 tbsp Pumpkin spice 35 g dark brown sugar 1.5 g agar agar 200 g white chocolate 12 g (4 sheets or 8 half sheets) gelatine Method: In a bowl of cold water bloom 12 g of gelatine. In a separate bowl place 200 g chopped white chocolate or white chocolate buttons and set aside. In a pot, combine, cream, pumpkin puree, golden syrup, pumpkin spice, dark brown sugar and agar agar powder. Heat on medium low stirring constantly until the mixture has come up to a boil for a minimum of 1 minute. It must boil or the agar won’t properly set. Once the gelatine has bloomed (takes about 5 minutes), squeeze out the excess water and add to the white chocolate. Pour the hot pumpkin mixture over this and stir with a spatula until white chocolate and gelatine are melted and combined and the mixture is smooth. I’ve done this before using a stick blender and I find that it creates a lot of bubbles in the final product, I wanted this to be denser and more pudding like. Once the mixture is totally smooth, pour it into an online baking sheet or tin and set in the fridge. It takes about an hour or so to set if it’s thin and you can tell when it’s done setting by touching it gently with your finger or giving the tin a jiggle. Cut into strips, use cookie cutters or slice into little triangular pie shapes like I’ve done here. I served mine with some crushed up pie crust crumble and whipped cream though you can serve yours however you want. Credit where credit is due: This recipe was inspired by Alinea’s famous Flexible Ganache recipe which I have demonstrated before on this channel. Please check out their socials and website here: https://www.alinearestaurant.com/ @thealineagroup ... https://www.youtube.com/watch?v=KS8y1Z3RjPs

Day 3 of Pasta Week and I'm showing you how to make this beautiful green homemade spinach pasta. If you're looking for a way to pass the time, making pasta at home takes a little longer but the results are beautiful. If you've never tried spinach pasta you should definitely give it a go. I served mine with fresh ricotta, you can easily make this at home as well and I've linked to the recipe video down below. I also topped it off with some chili flakes and olive oil.. and oh my word, was it every delicious. Would 100% recommend. I'll be making this often. Spinach Pasta Recipe: 180 g spinach 2 eggs salt 2 cups flour Link to the Fresh Ricotta Recipe: https://www.youtube.com/watch?v=4r4MRbWBmWI Link to the Fresh Pasta Recipe: https://www.youtube.com/watch?v=UfvrcHzv4TQ Connect with me on Instagram: https://www.instagram.com/chefstudio_/ ... https://www.youtube.com/watch?v=vrWfeo7SG-U