Luc coasters' pumpkin with goat's cheese

Name: luc coasters' pumpkin with goat's cheese
Cook time: 90 min
Total time: 950 min
Yield: 4
Ingredients: 2 bottle gourd; 1 tl black peppercorns; 100 ml vinegar; 1 dried laurel leaves; 1 tl salt; 200 ml tap water; lemon pressed out; 100 g soft goat cheese; 100 ml goat milk; 2 g agaragar vegetarian gelatin; 100 ml traditional olive oil; uncut rye bread; 30 g pumpkin seeds; 30 g fresh ginger; 1 sprig of rosemary; 30 g unroasted walnuts; 100 ml pumpkin seed oil

Bottle gourd with ginger, walnuts and goat cheese.

Ingredients

Kitchen Stuff

1 round protrusion (Ø 4 cm)
1 mortar
1 aluminium foil
1 crème brûlée burner
1 food processor
1 plastic spray bottle
1 piping bag with smooth nozzle

Directions

Cut the narrow, seedless part of the bottle gourd into slices of 2 mm thick. Stick out circles with the protrusion.
Crush the peppercorns with a knife or in the mortar. Bring the pepper, vinegar, bay leaf, salt and water to the boil.
Turn off the heat and allow the vinegar mixture to cool for 2 hours. Do the pumpkin rounds with the cooled vinegar mixture. Marinate for at least 10 hours in the refrigerator.
Preheat the oven to 180 ° C.
Wrap the pumpkin in aluminum foil and let it cook in the middle of the oven for about 70 minutes. Remove from the oven and allow to cool slightly.
Cut the narrow, seedless part into slices of 2 cm thick. Cut the skin of the slices and cut the flesh into segments. Sprinkle with a little salt.
Roast the pumpkin parts on one side with the crème-brûlé burner. Remove the seeds and skin from the rest of the cooked pumpkin.
Squeeze out the lemon. Puree the flesh with the lemon juice in the food processor. Season with salt and pepper.
Crumble the goat's cheese over a saucepan and add the goat's milk and some salt.
Add the agar and bring to the boil. Cook for another 1 min on low heat, remove from heat and immediately put in the spray bottle.
Put the olive oil in a large bowl and add the hot mixture drop by drop so that goat cheese pearls are formed.
Let the pearls stiffen in the oil for another hour in the refrigerator.
Preheat the oven to 160 ° C. Cut the bread with a sharp bread knife in as thin slices as possible. Stick out circles with the protrusion.
Place on a baking sheet and bake for about 10 minutes in the middle of the oven. Put the pumpkin seeds in an oven dish and grill at the same time in the oven.
Divide the segments of pumpkin in a circle over the plates. Put the pumpkin puree in the piping bag and spray tufts between the parts.
Grate the ginger, drizzle the rosemary and cut the walnuts into pieces.
Put rounds of marinated pumpkin in the puree. Divide the slices of bread, goat cheese pearls, pumpkin seeds, ginger, rosemary and walnuts.
Pour some pumpkin seed oil in the middle of the pumpkin wreath and sprinkle with freshly ground pepper.