Romantik Blog
Pumpkin Seed Oil Foam
When the leaves turn golden and autumn arrives with its warm aromas, it's time for culinary discoveries that go beyond the usual. Chef Gregor Schlüter from the Romantik® Hotel Rindenmühle in Villingen-Schwenningen invites you to experience autumn cuisine in a different way – with a sophisticated recipe that showcases the nutty character of pumpkin seeds in a surprising way. Instead of a classic pumpkin soup, he serves a delicate pumpkin seed oil foam that is creamy and light, capturing the essence of autumn in a delicate texture. The foam can be served with soup or pumpkin cakes. A treat that not only delights the palate but also inspires the imagination.
Ingredients
- 200g egg yolk
- 80g sugar
- 80g white cuverture
- 110g pumpkin seed oil
- 200g liquid cream
- 20g milk
Instructions
-
1.Place the egg yolks and sugar in the Thermomix or blender.
-
2.Melt the white chocolate coating and mix with pumpkin seed oil. Slowly add to the egg yolk mixture, similar to making mayonnaise.
-
3.Then add the liquid cream and whip until fluffy.
Post your comment
Comments
No one has commented on this page yet.
RSS feed for comments on this page RSS feed for all comments
