Hot-Cold Verrines of Pumpkin and Coconut

Name: Hot-Cold Verrines of Pumpkin and Coconut
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 Portionen
Ingredients: 1 morceau(x) Pumpkin; 50 g Grana padano; 20 boîte(s) Coconut cream; 2 c. à soupe Sour cream; 1 c. à soupe Olive oil; 1 pincée(s) Nutmeg; 1 l Chives

Appetizers

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Cook Time

1 h

Servings

Difficulty

Easy

Prep Time

25 Min

Description

These hot-cold verrines of pumpkin and coconut cream are an original and tasty appetizer, perfect for festive meals or autumn dinners. The sweetness of the pumpkin blends perfectly with the exoticism of coconut, creating a contrast of flavors and textures very pleasant. I often prepare this recipe for Christmas, because it is easy to make and always very popular. The pumpkin, cooked and pureed, brings a comforting touch, while the coconut cream brings a fresh and light note. A real treat!

Ingredients (7 ingredients)

1 morceau(x) Pumpkin
50 g Grana padano
20 boîte(s) Coconut cream
2 c. à soupe Sour cream
1 c. à soupe Olive oil
1 pincée(s) Nutmeg
1 l Chives

Preparation (4 steps)

Cooking the pumpkin

Thermomix® Setting

20 min/212°F/Speed 1 100

Cut the pumpkin into cubes. Put the pumpkin cubes in the Thermomix bowl with 1 tbsp of olive oil and 1 pinch of salt. Cook 20 Min./100°C/Stufe 1 without the measuring cup.

1200

Pureeing

Thermomix® Setting

30 sec/Speed 8

Once cooked, puree the pumpkin cubes by mixing 30 Sek./Stufe 8. Scrape the sides of the bowl with the spatula and mix again 10 Sek./Stufe 8 if necessary.