Pumpkin mousse with goat
Cut pumpkin into eight section, keeping aside some slices cut very thin.
Place on a baking sheet, season with rosemary, oil, salt and bake at 320°F for about 1 hour.
While the pumpkin is baking in the oven, prepare the goat cheese mousse: in a bowl, combine goat cheese with heavy cream, a bit of olive oil, salt and freshly ground black pepper. Process with an immersion blender and refrigerate for about one hour. Fry in hot oil the thin slices of pumpkin, to get the chips to use as decoration. Mince chives and put aside.
When the pumpkin is cooked, let it cool and, using a cooking spoon, scrape the flesh. In a bowl, add the nutmeg pulp, extra virgin and season with salt and pepper, mash with a fork until you get a mousse. Place a round biscuit cutter in the center of each plate, a spoon of pumpkin puree inside each mold, then top with two spoonfuls of goat cheese mousse, remove the cutter and garnish with chips, chives, a few drops of Bonini Condiment Affinato and a sprinkling of black pepper.
2 pounds pumpkin
¾ pound fresh goat cheese
2 tablespoons heavy cream
2 sprigs rosemary
Nutmeg to taste
4 sprigs chives Extra virgin olive oil
Salt and pepper to taste
salt and pepper
A few drops of Bonini Condiment Affinato