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Pumpkin Mini Bavarois with Parmesan Sauce

17/11/2023

Pumpkin bavarois can be either a refined appetizer or a dessert, depending on how it’s seasoned and served. In this case, with the Parmesan sauce, it can offer a delicate sweet-salty balance, typical of some Italian recipes that play with contrasts. Here’s how to prepare pumpkin mini bavarois with Parmesan sauce.

Ingredients

  • 250 g of cooked and blended pumpkin pulp
  • 200 ml of fresh cream
  • 2 sheets of gelatin (or agar agar for a vegetarian alternative)
  • Salt and pepper to taste
  • A pinch of nutmeg

For the Parmesan sauce:

  • 100 g of grated Parmesan cheese
  • 200 ml of fresh cream
  • Salt and pepper to taste

Preparation

  1. Start by hydrating the gelatin sheets in cold water for about 10 minutes.
  2. Slightly heat the already cooked and blended pumpkin pulp, and season with salt, pepper, and nutmeg.
  3. Squeeze out the softened gelatin and dissolve it in the warm pumpkin, stirring well to avoid lumps.
  4. Whip the fresh cream until firm.
  5. Gently fold the whipped cream into the pumpkin and mix with gentle movements from top to bottom to avoid deflating the mixture.
  6. Pour the mixture into single-serving molds previously moistened with a bit of water (this will facilitate unmolding).
  7. Allow to cool, then refrigerate for at least 4 hours.

For the Parmesan sauce:

  1. Warm the cream in a saucepan without bringing it to a boil.
  2. Add the grated Parmesan and stir until you achieve a smooth and homogeneous cream.
  3. Season with salt and pepper and keep warm.

To serve:

  1. Unmold the mini bavarois onto individual plates.
  2. Drizzle with the warm Parmesan sauce.

Curiosity

Bavarois (or Bavarian cream) is a cold dessert from French patisserie. The savory version is less common but represents an original way of reinterpreting a classic recipe, especially when paired with seasonal ingredients like pumpkin and strong flavors like Parmesan.

For an Italian touch, you might garnish with a bit of chopped chives or crispy sage leaves, previously fried in a little oil. The pairing of pumpkin and sage is truly a classic of Italian cuisine that never disappoints.