Pumpkin Snack with Fraiche Citrus Cream
by Editorial Staff
Try filling a baked pumpkin with citrus cream and a regular pumpkin will turn … no, not a carriage, but a completely extraordinary holiday snack.
Cook: 50mins
Servings: 4
Ingredients
- 1 medium butternut pumpkin
- 3 cloves of garlic
- 5 sprigs of thyme
- 60 ml dry white wine
- 20 ml olive oil + some more for serving
- a pinch of freshly grated nutmeg
- salt, black pepper
- pumpkin seeds, walnuts, pomegranate,
- arugula, parmesan, and blueberries for serving
For the cream:
- 250 ml fat cream
- 33% 20 ml of kefir
- 1 large orange
- 3 medium tangerines
- 1 small lemon
- 1 tbsp honey
- 1 teaspoon sugar
- a pinch of salt
Directions
- For creme fraiche, mix the cream with kefir and refrigerate for 12-24 hours.
- Wash the citrus fruits with a brush, dry, remove the zest with a fine grater (wrap it in plastic and save), squeeze out the juice.
- Strain the juice through a sieve, boil in a saucepan over low heat for 2/3. Add honey and sugar. Cool it down, cool it down.
- Mix cold evaporated juice with crème fraîche and citrus zest and salt.
- Peel the pumpkin, cut the thick part into steaks weighing 120-150g (the rest is not needed).
- Combine chopped garlic, thyme, oil, wine, and spices and marinate the pumpkin for 30 minutes.
- Then place on a baking sheet covered with parchment and bake in an oven preheated to 170 ° C for 20-25 minutes.
- Cut the steaks into strips, put in plates, pour with oil, salt, pepper, cover with seeds and nuts.
- Sprinkle with arugula, place dumplings with fresh cream next to it, garnish with parmesan, pomegranate, and blueberries.
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