Recipes from Stefan Lenz
Nutmeg Pumpkin / Fandler Seed Oil
Seed oil cream:
100ml Fandler organic core oil
Heat together to 60 degrees, then cool until there is a firm cream.
400g of pumpkin puree (stew the pumpkin in the oven as a whole)
6 sheets of gelatin
50g rice vinegar
2 pieces of star anise
4 pieces allspice
200ml lightly whipped cream
Bring sugar and rice vinegar together with the spices and let it steep for 20 minutes. Dissolve the soaked gelatin in the vinegar, then mix with the pumpkin puree. Pass everything through a sieve, mix with the lightly whipped cream to a homogenous mass, form a pumpkin with cling film and freeze.
200ml pumpkin fond
12g Veggi Gelatin
Boil everything together, dip the frozen pumpkin shapes briefly, and defrost in the refrigerator.
100g nutmeg pumpkin finely diced
5g dried apricots finely diced
10g brown sugar
Salt and chili
Gently pumpkin cubes into grapeseed oil, add finely diced ginger and brown sugar and deglaze with rice vinegar. Cook until firm, season with the remaining ingredients and lightly set. Hollow out the finished pumpkins with a ball cutter and fill with the chutney.
Roasted pumpkin seeds to serve are still needed