Pumpkin Swirl and Ceps Mushrooms

Directions

1. 1

   Peel the pumpkin and cook the edible peels in a microwave at maximum power for 3 minutes.

2. 2

   Cook the seasoned pumpkin slices with rosemary inside aluminum foil for 40 minutes in the oven at 190°C.

3. 3

   Put the pumpkin in a pot with almonds milk, cream and soaked gelatine leaves. Heat up till the gelatin will be dissolved.

4. 4

   Place the mix in swirl silicone mold and freeze for 3 hours.

5. 5

   Before serving, let defrost for 10 minutes.

6. 6

   Cook the mushrooms with butter and thyme, season with salt and plate up.