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Mini Pumpkin Bavarois with Parmesan Sauce

17/11/2023

The pumpkin bavarois is a dish that can be either a refined appetizer or a dessert, depending on how it is seasoned and served. In this case, with the Parmesan sauce, it offers a delicate sweet-salty balance, typical of some Italian recipes that play with contrasts. Here’s how to prepare mini pumpkin bavarois with Parmesan sauce.

Ingredients

  • 250 g cooked and blended pumpkin flesh
  • 200 ml fresh cream
  • 2 sheets of gelatin (or agar agar if you want a vegetarian alternative)
  • Salt and pepper to taste
  • Nutmeg to taste

For the Parmesan sauce:

  • 100 g grated Parmesan
  • 200 ml fresh cream
  • Salt and pepper to taste

Preparation

  1. Start by soaking the gelatin sheets in cold water for about 10 minutes.
  2. Gently heat the cooked and blended pumpkin flesh, seasoning with salt, pepper, and nutmeg.
  3. Squeeze the softened gelatin and dissolve it in the warm pumpkin, stirring well to avoid lumps.
  4. Whip the fresh cream until stiff.
  5. Gently fold the whipped cream into the pumpkin mixture, stirring delicately from top to bottom to avoid deflating the mixture.
  6. Pour the mixture into single-portion molds previously rinsed with a little water (this will make unmolding easier).
  7. Let cool, then refrigerate for at least 4 hours.

For the Parmesan sauce:

  1. Heat the cream in a saucepan without bringing it to a boil.
  2. Add the grated Parmesan and stir until you obtain a smooth, homogeneous cream.
  3. Season with salt and pepper and keep warm.

To serve:

  1. Unmold the mini bavarois onto individual plates.
  2. Nap them with the warm Parmesan sauce.

Fun Fact

The bavarois (or Bavarian cream) is a cold dessert from French pastry-making. The savory version is less common, but it represents an original way to reinterpret a classic recipe, especially when paired with seasonal ingredients like pumpkin and bold flavors like Parmesan.

For an Italian touch, you could garnish with a little chopped chives or crispy sage leaves, previously fried in a little oil. The combination of pumpkin and sage is truly a classic of Italian cuisine that never disappoints.