Hokkaido Pumpkin Bar

Chef – Ralf Schlegel

Hokkaido Pumpkin Bar

1000 g Hokkaido Pumpkin Puree
100 g Grape Seed Oil
3 Eggs
8 g Agar Agar
Salt, Pepper, Nutmeg to taste

Blend all of the ingredients into a Thermo Mixer at 212F/100C for at 5 Speed for 10 minutes

Fill into a silicone bar mold and cool down. When cooled, cut into portions and reheat in a 176F/80C

Whipped Goat Cheese

100 g goat cheese
50 g goat milk
8 g salt
5 g espelette pepper

Combine all items together and put in a piping bag

Pumpkin Seed Butter

160 g Pumpkin Seeds
140 g Half & Half
20 g Butter
Salt to taste

Blend all of the ingredients into a Thermo Mix at 158F/70C for at 10 speed for 10 minutes

Freeze in a Paco Jet Container, or High Speed Blender. When the butter is frozen, spin it 2x and fill into a piping bag

Black Garlic

50 g Black Garlic
30 g Vegetable Stock

Combine until it reaches the consistence of purée – fill into a piping bag

Cucumber Ketchup

300 g Cucumber Juice
10 g Star Anise Vinegar
10 g Yuzu, Salt to taste
1 g  Xanthan

Soft boil 50 g Yellow Mustard Seeds in salt water. Once cooled down,  add to Cucumber Ketchup

To Assemble:

Heat the Pumpkin Bar to 80C in the oven, place on a plate,

Pipe dots of the Goat Cheese, Black Garlic and Pumpkin Seed Butter on top

Sprinkle Puffed Amaranth on top and garnish with the sweet potato leaf

Spread the Cucumber Sauce around the Pumpkin Bar on the plate

Garnish: Sweet Potato Leaf, Puffed Amaranth

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