Pumpkin Puree with Goat Cheese Mousse and Traditional Balsamic Vinegar of Modena

Ingredients

Servings 6

• 2 ½ lb pumpkins
• 1 lb goat cheese, fresh
• ½ cup fresh cream
• 2 sprigs rosemary
• nutmeg to taste
• 4 sprigs chives
• Academia Barilla Monti Iblei DOP Extra Virgin Olive Oil to taste
• salt and pepper to taste
• few drops of Academia Barilla Traditional Balsamic Vinegar of Modena, aged 12 years

Preparation

20 minutes preparation + 40 minutes cooking

Cut the pumpkin into eight sections and place on a baking sheet.
Add rosemary, drizzle with a little olive oil and lightly salt.
Bake in a 320°F oven for about 1 hour. If you like, you can cut one of the sections into very thin slices to fry and turn into chips for the garnish.

While the pumpkin is baking, prepare the goat cheese mousse: in a bowl, mix together the goat cheese with the heavy cream, a little olive oil, salt and freshly ground black pepper.

Mix well using an immersion blender. Then, place in the refrigerator.

Mince the chives and place aside.

Once the pumpkin is done, remove from the oven and let cool.
Using a large kitchen spoon, scrape out the flesh.
Add nutmeg, a little extra virgin olive oil and salt and pepper to taste. Mix well with a fork or pass through a sieve until smooth.

With the help of a round mold, spoon the pumpkin puree onto the center of the plate. On top of the pumpkin, place two quenelle of goat cheese mousse using two spoons.

Garnish with the pumpkin chips, chives, a couple drops of aged Traditional Balsamic Vinegar of Modena and freshly ground black pepper, to taste.