Recipes from Stefan Lenz

Nutmeg Pumpkin / Fandler Seed Oil

Seed oil cream:

100ml Fandler organic core oil

10g Glice

Heat together to 60 degrees, then cool until there is a firm cream.


Pumpkin Mousse:

400g of pumpkin puree (stew the pumpkin in the oven as a whole)

6 sheets of gelatin

50g rice vinegar

50g sugar

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.


Pumpkin coating:

200ml pumpkin fond

12g Veggi Gelatin

Boil everything together, dip the frozen pumpkin shapes briefly, and defrost in the refrigerator.


Pumpkin chutney:

100g nutmeg pumpkin finely diced

10g ginger

5g dried apricots finely diced

10g Mirim

10g Reisesseig

10g brown sugar

Salt and chili

Grapeseed oil

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

Stefan Lenz