Hokkaido Pumpkin Bar
10.12.2019
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