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New Viral Trend by Chef Simon Davies Invisible Pumpkin Pie
Invisible Pumpkin Pie
Yes, it's that time of the year again, the holidays are just around the corner and everyone is always looking for something different to make for dinner or desserts.
Well, Simon Davies, a chef at Alinea a restaurant in Chicago which is no cheap place to say the least. A plate table side weighs in at $385. I honestly don't know what he was trying to accomplish with this one, but chefs will be chefs and Davies has gone viral with his new dessert invisible pumpkin pie.
Any who Davies came up with a new dessert for the Thanksgiving holiday this year and his new view of the traditional pumpkin pie is the invisible pumpkin pie, which has a clear filling set into a flaky pie crust with a drop of whip cream on top.
Davies says it's made from pumpkin distillate. This is a machine called a "rotovap" which creates a clear liquid with the flavor of whatever food you put into it. This means that while the pie looks like water it tastes just like pumpkin.
Davies claims the pie has all the ingredients in a regular pumpkin pie but is put into gelatin, which is clear.
The taste is yes of pumpkin but with a wiggly wobbly texture of jello. I find it offensive to say the least as I love traditional pumpkin pie even with its yellowish baby poop coloring. It is yummy and filled with goodness from the garden, not a fake flavoring ball of goo.
With Alinea being the top restaurant three years in a row, I understand it's patrons are paying and looking for the best and something different but is this the one?
This Years New Viral Trend
This year the winner for the new viral trend is the invisible pumpkin pie. If you look at the two photos above I would definitely go for the the original pumpkin pie not the invisible one.
Maybe I am just old fashioned, but I honestly enjoy the smells in the kitchen when pumpkin pie is cooking in the oven and when cooling on the counter. It makes me think of fall, Thanksgiving and family.
I don't think gelatin gives off any of these. I don't think alone it has any smell at all.
Sure I get it, something new, something different, but I know I would not give up the traditional pie for the newest trending one.
I have done my homework and read a ton of reviews for the invisible pumpkin pie and they are a mixed bag.
Social media such as Twitter and Instagram are wows and I need to tries. People who have actually tried the invisible pumpkin pie are giving it rave reviews too, stating it is better than its traditional counterpart and better than any visible pie around.
I realize that this is one reason for all the hype because the people who have tried it, but by the photos I have seen of it, I don't even know if I would try it. Ya, I guess maybe I would just because the chef says it doesn't taste like jello.
None of us have that fancy machine chef Davies uses for the invisible pie so we can't actually try it unless we go to the restaurant.
I watched a video for taste testing invisible pumpkin pie but it wasn't made by Alineas chefs but by people trying to replicate it and no they didn't have the machine.
The taste test was a fail all the way around, but now that I have done my research on the real pie I am not sure if it would be good or not.
I guess the only way to really know is to head to Chicago and check it out for myself but I think I''ll skip it this year and just settle down to a real, visible, mouth watering, scrumptious, pumpkin pie.
© 2017 Linda L Paquette