Pumpkin Seed Oil Flan with Pumpkin Cubes

Ingredients

• 500 g peeled pumpkin (e.g., muskmelon pumpkin, Hokkaido pumpkin)
• 50 ml wine vinegar
• 175 g sugar
• 1 pinch salt
• 2 sticks cinnamon
• 0.5 tsp cloves
• 2 cm fresh ginger
• 1 small onion
• 400 g pumpkin flesh (e.g., muskmelon pumpkin, Hokkaido pumpkin)
• 3 tbsp pumpkin seed oil
• Salt
• pepper (from the mill)
• 1 tsp ground ginger
• 1 tbsp Lemon Juice
• 80 ml dry white wine
• 120 ml Vegetable broth
• 8 sheets white gelatin
• 150 ml whipping cream
• pumpkin seeds (for garnish)

Instructions

1. 1.

   Dice the pumpkin flesh for the ginger pumpkin and add enough water to just cover it. Add the wine vinegar, sugar, salt, cinnamon, cloves, and thinly sliced ginger. Bring to a boil and simmer gently for 6-8 minutes. Then pour hot into small canning jars, seal tightly, and let the ginger pumpkin cool.

2. 2.

   Peel and finely dice the onion. Dice the pumpkin flesh and sauté with the onions in hot pumpkin seed oil. Season with salt, pepper, and ginger; deglaze with lemon juice, wine, and broth. Simmer gently for about 20 minutes until tender. Purée, taste again, and let cool slightly. Meanwhile soak gelatin in cold water.

3. 3.

   Squeeze out excess water from the gelatin, melt it in a pot, stir in about 3 tbsp pumpkin purée, then mix thoroughly into the remaining purée. Whip the cream stiffly and fold in. Pour the mixture into molds lined with cling film, smooth the tops, and refrigerate covered for about 4 hours until set.

4. 4.

   Carefully unmold the flans onto plates, peel off the cling film. Arrange the ginger pumpkin around them and sprinkle with pumpkin seeds before serving.