Goat Cheese Pumpkin Puree
Imagine the sweetness of a good pumpkin combined with the bitter taste of goat cheese and Balsamic Garlic Herb Jam - the result: a simple yet sophisticated dish, perfect for a November dinner or a magical Thanksgiving!
- Fresh Cream · 1 ounce
- Balsamic Garlic Herb Jam · 2 tablespoons
- Herbie's Rosemary Leaves (ground) · 1 tablespoon
- Herbie's Chives Freeze-Dried · 1 tablespoon
- Herbie's Ground Nutmeg · 1 teaspoon
- Herbie's Peppercorns Black Asta (ground) · 1 teaspoon
- Dawn extra-virgin olive oil · 1 tablespoon
- WW Truffle Salt · 1 teaspoon
- Butternut Pumpkin · 2 pounds
- Goat Cheese · 12 ounces
Cut the pumpkin into eight pieces and place them on a baking dish: season with rosemary, a little oil, sprinkle with a pinch of salt and bake at 320° F for about 1 hour.
While the pumpkin is cooking in the oven, prepare the goat cheese mousse: put the goat cheese in a bowl, add the cream, a drizzle of extra virgin olive oil, a pinch of Truffle Salt and a sprinkling of black pepper. Mix everything with the aid of a blender. Let rest in refrigerator for about an hour.
When the pumpkin is cooked, let it cool and, using a cooking spoon, scrape the flesh.
Put it in a bowl, add the Herbie's Ground Nutmeg and extra virgin oil. Season with Truffle salt and pepper. Mash the pumpkin flesh with a fork and stir the mixture to make it consistent.
Place a mini baking mold at the center of a plate and make a layer of pumpkin puree inside it.
Gently place two tablespoons of goat cheese mousse over the center of the pumpkin puree.
Lightly sauté 2 tbls Balsamic Garlic Herb Jam a cup of Shiraz.
Remove the mold and garnish with the chives and a drizzle the Balsamic Garlic Herb Jam/wine mix across the top and a sprinkling of black pepper.