Ingredients
For 6 portions
270g
Fresh butter puff pastry[Tante Fanny], 1 package
1
Egg(s)
3tbsp
Mixed peppercorns
For the filling
300g
Hokkaido Pumpkin, diced
g
Butter, to fry
1tbsp
Tapioca starch
250g
QimiQ Classic, unchilled
2tbsp
Honey
Ground nutmeg, ground
Salt and pepper
100g
Cream 36 % fat, whipped
For the salad
Frisée lettuce
Lamb’s lettuce
Radicchio lettuce
Pear(s), diced
Pumpkin, diced
Walnuts
For the dressing
100g
QimiQ Classic
50ml
Pumpkin seed oil
50ml
Water
30ml
Red wine vinegar
Salt and pepper
g
Sugar, to taste
Preparation
- Pre-heat the oven to 180° C (conventional oven).
- Pre-prepare the pastry according to the instructions on the packet. Brush with egg and sprinkle with the pepper.
- Weigh down with a second baking tray and bake in the hot oven for approx. 10 minutes. Allow to cool and cut lengthwise into 3 equally sized strips.
- For the filling, fry the pumpkin in butter, add the starch, continue to cook until soft. Blend smooth and allow to cool. Whisk QimiQ Classic smooth. Add the pumpkin puree, honey and seasoning and fold in the whipped cream.
- Sandwich the three pastry strips together with the pumpkin cream (pastry - cream - pastry - cream - pastry).
- Chill for at least 4 hours (preferably over night).
- For the dressing, blend the QimiQ Classic with oil, water, vinegar and seasoning and use to marinate the salad.
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