Pumpkin crémeux

A crèmeux is a technique used in patisserie in which eggs and sugar are used to bind a fruit coulis into a creamy mousse. Here is a recipe by Nico Boreas who prepares a crèmeux using pumpkin to create a composition with langoustines and crab.

Recipe by Nico Boreas, Sabero restaurant, Roermond, the Netherlands.