Pumpkin oil

Some dishes just need that little something extra to really bring them together. Sometimes, a few drops of perfumed oil can do the trick, just like this pumpkin oil. 

Makes 200g.

Pumpkin oil

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pumpkin, Hokkaido



grape seed oil

Preparation method

  • Peel the pumpkin and remove the seeds.
  • Grate the pumpkin using a coarse grater.
  • Dry the pumpkin in a drying oven at 60°C for twelve hours.
  • Turn the dehydrated pumpkin into a fine powder using a blender or spice grinder.
  • Mix the grape seed oil with the pumpkin powder and leave to infuse for at least twelve hours outside the refrigerator. 

Serving suggestions

  • In a composition with white fish, fennel, tarragon, and other pumpkin preparations.
  • As a flavour enhancer in sous-vide cooked pumpkin components.
  • Add a few drops of this oil to a beurre blanc sauce.
  • Brush this oil onto ravioli, which will add a beautiful shine and enhance the pumpkin flavour.

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