From the book "Easyfinger" a bowl of sprouts with pumpkin. Even the color brings fun, pumpkin seeds after cooking crispy, and creates a nice contrast to the soft bowl. I made two versions, a more subtle that they can couple to use as small chunks, for tasty finger. The other, in small bowl to serve as an appetizer.
But those qualities have this bowl?
terrine of pumpkin
milk 400g pumpkin puree 3 eggs 10cl
50g flour 2 tablespoons olive oil 50g Gruyere
cream 2 tablespoons pumpkin seeds 30g
Cook 6-7 ounces of steamed pumpkin (leave until it is very soft), remove the peel and smash it, then weigh 400g of the puree so obtained. Mix the puree with the milk. In another bowl, beat eggs, flour, gruyere cheese and cream. Add the pumpkin puree.
Cover a mold with parchment paper, pour half of the pumpkin seeds on the bottom, pour the mixture and finish with the other half of the seeds. Bake at 200 degrees for 45 minutes and allow to cool completely after baking.
The cooking time for small terrine was 20 ', the slimmer version, 30'
EasyFinger
Sigrid Verbert
Ed Gambero Rosso 2009
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