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Savory pumpkin cremeux

200 grams




20 grams


1 sprig


300 grams

vegetable broth

3 leaves or 5 grams


120 grams


2 grams


75 grams

egg yolk

Salt and lemon juice

First cut the shallot in half and clean it. Then chop it. Now also cut the pumpkin into big cubes. Then add the butter to a hot pan and let it caramelize till light golden. Add the shallots and the pumpkin and pan fry this till both start to color. Then deglaze the pan with the vegetable broth and turn down the heat. Also add the thyme and let it simmer for 20 minutes till cooked. Once cooked transfer it into a blender and blend it till smooth. Meanwhile soak the gelatin in cold water. Then measure 150 grams of the pumpkin cream into a saucepan and also add the cream, the salt and the egg yolk. Then mix it well and while stirring cook it till it’s 85 degrees Celsius. Once cooked dissolve your gelatin. Then season with salt and some lemon juice. Now fill your desired mold and then let it set in your fridge for at least 30 minutes. Once set transfer the mold into a freezer and let it freeze till completely solid. Then you can let it defrost in your fridge for the best texture or let it defrost out of the fridge if you're in a hurry.


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