Parmigiano fondue under a caramelized shallot and a deep fried courgette flower filled with baked spiced pumpkin cream

Directions

1. 1

   Cut the pumpkin in half and remove the seeds with a spoon.

2. 2

   Cut it further into wedges and season with a drizzle of extra virgin olive oil, a pinch of salt, ginger powder and curry powder.

3. 3

   Bake it at 180C degrees for about 1 hour.

4. 4

   Let it cool down and scoop out the pulp with a spoon.

5. 5

   Transfer 200g of baked pumpkin pulp into a mini-blender together with 60g of water and 20g of extra virgin olive oil and 1g of Xanthan gum to prevent the liquids from splitting.

6. 6

   Blend until smooth.

7. 7

   Remove the central part from every courgette flowers and fill them with the pumpkin cream.

8. 8

   Put them into a batter made with 50g of flour with 10g of cornstarch, 2g of salt, 25g of whole egg and 100g of cold water.

9. 9

   Deep fry the flowers into seed oil at 160C for about 1 minute, then add a pinch of Maldon salt, edible seasonal herbs and flowers and it’ll be ready to be served.

10. 10

    Remember to serve them quickly, otherwise it will lose crunchiness due to the humidity of the filling (like in the video, of course, cause as you can imagine it takes quite some time to record everything), but the flavors were still so good!