Pumpkin crème brûlée with lamb's lettuce and ginger shot

Ingredients for 8 servings:

• 1 bulb(s) of ginger
• 2 organic oranges
• 2 organic lemons
• 1 small onion(s)
• some sunflower oil
• ½ small pumpkin(s), e.g. Hokkaido
• ½ liter cream
• 2 tbsp brown sugar
• 5 egg yolks
• some salt and pepper
• some chili, dried
• 2 tbsp brown sugar, for caramelizing
• 500 g lamb’s lettuce
• 1 shot of vinegar
• 1 dash of sunflower oil
• some salt
• some chili, dried

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

vegetarian, refined

For the ginger shot, zest one lemon and one orange each. Juice all the lemons and oranges. Peel the ginger and cut into pieces. Finely purée the juice, ginger, and zest in a blender. Preheat oven to 150°C fan/circulating air, fill a deep baking tray/bowl with water, and place in the oven. For the pumpkin crème brûlée, finely chop the onion and sweat in a little oil until translucent. Peel and hollow out the pumpkin, and dice the flesh. Add the pumpkin to the onions and sweat briefly. Then pour in the cream and simmer until soft. Season to taste with brown sugar, pepper, salt, and chili. Purée with a hand blender or in a blender. You should now have about 750–800 ml of liquid; add a little more milk or cream if necessary. Mix the egg yolks and stir in. Pour into heatproof serving glasses. Place the glasses in the bowl and let set for 45 minutes. Allow to cool to room temperature. Before serving, sprinkle with brown sugar and caramelize with a blowtorch. Wash and trim the lamb’s lettuce. Mix together a dressing of vinegar, oil, salt, and a few tablespoons of ginger shot, perhaps with a dash of chili. Arrange the three components beautifully.