(Picture courtesy of Mowie from www.mowielicious.com- this guy is the real deal!)
It’s been quite the crazy week over here. So much going on with trying to organize the Food Blogger Connect conference with the fabulous Hilda from Saffron & Blueberry, the extraordinary Jamie over at Life’s A Feast and the cracking Mowie from Mowielicious. Mowie is so kind to let me use his beautiful pumpkin picture shown above.
Showers of emails later, a couple of e-hugs along with some “???” and we have managed to pull together a party that will be one to remember 09 with. We are so overwhelmed with the response and are so excited that bloggers from countries like France and Germany will be attending. It will be great to meet; exchange laughs, thoughts and lessons and last but not least, break bread!
As many of you may know, I’m not very keen on canned options. I completely understand that many times people just don’t have the time. I just happen to be one of those people that will make time, because food takes a big priority in my life. It’s also what I do. I always try to tell people that usually most of the steps can be taken during the commercial breaks of their favorite sitcoms. In my opinion, it’s more about good planning.
Today’s post will cover the first step to making the dessert that will be published in the next post: A luscious pumpkin mousse on a ginger-walnut crust with a brandy chantilly.
- Pre-heat oven to 350F/180C/4G
- Begin by giving your medium-sized pumpkin a nice quick bath. Pat dry.
- Cut through the pumpkin vertically.
- Using a spoon remove the seeds and pith from each half. Discard the seeds and pith.
- Lay the pumpkin half’s skin up on a baking sheet. Roast in the oven for about 30-45 minutes, till the skin has loosened and you can run a butter knife through the skin.
- Remove from the oven and let them sit to partially cool for about 20 minutes. Be careful when turning them over as they release a lot of water.
- Once cooled, remove the flesh.
- Get a couple of pieces of cheese clothes and lay over a colander. Now fill it with the pumpkin flesh and give it a good squeeze before letting it sit in the fridge for a couple of hours or overnight.
- Now blitz it for 1-2 minutes in a food processor.