500g pumpkin (Hokkaido)
1 teaspoon harissa
1/2 teaspoon curry powder
150 ml orange juice
50 ml white balsamic vinegar
100 gr sugar
Clean pumpkin and dice. Cook together with harissa, curry powder, orange juice, vinegar and sugar for about 20 minutes. Blend them and give then immediately in hot rinsed jars.
Keeps in refrigerator for 2-3 months.
700 gr. pumpkin (Hokkaido)
50 gr. butter
100 gr. sugar
200 gr. mascarpone
125 gr. creme fraiche
70 gr. soured cream
seeds from 1 vanilla pod
2 large eggs separated
100 gr amarettini
50 gr. walnuts
50 gr. zwieback
6-8 tablespoons melted butter
Clean the pumpkin and cut it into small cubes. Cook with the butter and 25 gr. butter for 10-15 minutes. Blend until smooth. Leave it to cool down.
Mix the left over sugar with mascarpone, creme fraiche, soured cream, seeds from 1 vanilla pod and the egg yolks. Fold in the pumpkin puree.
Beat the egg whites until stiff and gently fold it into the pumpkin mixture.
Finely ground the Amarettini, walnuts and the zwieback. Mix with the melted butter. Pour the crumbs into a 24 cm springfrom cake tin.
Pour the filling on top of it. Preheat the oven to 200°C. Put the cheesecake in and lower the oven to 170°C. Let it bake for 45-55 minutes until lightly firm on top.
Food for Angels and Devils 