Pumpkin Flan with Pumpkin Seeds and Salad
Pumpkin flan with pumpkin seeds and salad is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g pumpkin flesh
- 2 tsp oil
- 1 tbsp Lemon Juice
- 50 ml dry white wine
- 60 ml vegetable broth
- Salt
- pepper (ground)
- Cayenne pepper
- 5 sheets white gelatin
- 120 g goat fresh cheese
- 100 g Cream Yogurt
- 100 g pickled pumpkin (jarred)
- 100 g goat gouda (sliced)
- 2 tbsp chopped pistachios
Instructions
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1.
Dice the pumpkin flesh and sauté in hot oil. Deglaze with lemon juice, wine, and broth; simmer gently 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 to dissolve, then stir into the remaining pumpkin purée. Chill for about an hour until it begins to set.
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2.
Whisk goat fresh cheese with yogurt. Drain pickled pumpkin and finely dice it.
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3.
Stir the setting pumpkin purée once, fold in the yogurt mixture, diced pumpkin, and pistachios. Layer the mousse with sliced goat gouda (cut to fit) into small bowls, cover, and refrigerate for 12 hours.
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4.
Serve the pumpkin mousse on plates, garnishing with salad leaves and pumpkin seeds as desired.
