Pumpkin Cream

Name: Pumpkin Cream
Prep time: 35 min
Cook time: 20 min
Total time: 14 h
Yield: 4
Cuisine: German
Ingredients: 200 g pumpkin flesh; 2 tsp pumpkin seed oil; 1 tbsp Lemon Juice; 50 ml dry white wine; 60 ml vegetable broth; Salt; pepper (ground); Cayenne pepper; 4 sheets white gelatin; 120 g goat fresh cheese; 100 g Cream Yogurt; 100 g sour pickled pumpkin (from jar); 100 g goat gouda cheese (slices); 2 tbsp chopped pistachios

Prep: 35min

| Servings: 4 | Cook: 20min

Pumpkin cream is a recipe with fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!

Ingredients

200 g pumpkin flesh
2 tsp pumpkin seed oil
1 tbsp Lemon Juice
50 ml dry white wine
60 ml vegetable broth
Salt
pepper (ground)
Cayenne pepper
4 sheets white gelatin
120 g goat fresh cheese
100 g Cream Yogurt
100 g sour pickled pumpkin (from jar)
100 g goat gouda cheese (slices)
2 tbsp chopped pistachios

Instructions

1.
Dice the pumpkin flesh and sauté in hot oil. Deglaze with lemon juice, wine, and broth; simmer on low heat for about 20 minutes until tender, then puree. Season with salt, pepper, and cayenne pepper. Meanwhile soak gelatin in cold water. Squeeze out excess liquid, mix with about 3 tbsp pumpkin purée, dissolve, and stir into the remaining purée. Chill for about an hour until it begins to gel.
2.
Whisk goat fresh cheese with yogurt. Drain pickled pumpkin and finely dice it.
3.
Stir the gelling pumpkin purée once, then fold in the yogurt mixture, pumpkin cubes, and pistachios. Layer the mousse with sliced goat gouda in small bowls, cover, and refrigerate for 12 hours.
4.
Serve the pumpkin mousse on a plate, garnishing with salad leaves and pumpkin seeds as desired.