Gastronomixs

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.

Pumpkin crémeux

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Ingredients

600

g

pumpkin purée, home-made or frozen coulis

200

g

carrot juice

100

g

egg yolks

100

g

cream

100

g

butter

10

g

iota-carrageenan

10

leaves

gelatine

 

 

salt and sambal

Preparation method

  • Soak the gelatine in cold water.
  • In the meantime, heat the pumpkin purée, carrot juice, egg yolks, and cream in the thermo blender to 70 °C.
  • Add the iota-carrageenan and thicken with the butter.
  • Lastly, dissolve the presoaked gelatine in the mixture.
  • Season to taste with salt and sambal.
  • Pour out onto a tray to create a layer approx. 1 cm thick and place in the refrigerator to firm up.
  • Cut out to the desired size.

Serving suggestions

  • As part of a cold starter with langoustines, citrus, and crab.
  • As part of an amuse-bouche or starter with smoked suckling pork.
  • As part of a dish with scallops and orange & olive oil dressing.

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