Pumpkin Bowl with Sea Urchin and Fennel Cream
A refined dish of roasted pumpkin cups filled with sea urchin cream sauce, drizzled with fennel cream, and garnished with scallions.
Ingredients
Sea Urchin Cream Sauce (see sea urchin cream sauce recipe)
to taste
Fennel Cream Sauce (see fennel cream sauce recipe)
to taste
Pumpkin (potimarron) (cut the top as a lid, remove seeds and soft flesh)
4
Chives (chopped)
to taste
Sea Urchin
to taste
Instructions
1
Prepare the pumpkin containers
Cut the top off each pumpkin horizontally, remove the seeds and soft flesh. For stability, cut a thin slice and place it underneath, and keep the top lids.
2
Roast the pumpkin
Cover with aluminum foil and bake in a steam oven at 87°C for 16 minutes.
3
Check doneness
Check the consistency; when properly cooked, the contents should be softer than pudding and wobble slightly.
4
Plate the dish
Divide the sea urchin cream sauce into 4 cups or pumpkin bowls.
5
Arrange the sea urchin
Remove the aluminum foil and arrange the sea urchin radially on top of the sea urchin cream.
6
Drizzle the fennel cream
Drizzle the fennel cream sauce over the sea urchin.
7
Garnish
Sprinkle with the chopped chives.
