Fruity Pumpkin Cream with Currants

(approx. 35 min. – without cooling time)

Peel pumpkin, cut into small cubes, place in a saucepan and fill with enough water to cover the pumpkin cubes.

Add cinnamon bark and star anise cut lengthwise, clove, vanilla bean and 1 1/2 tbsp sugar and soften. Then remove the ingredients and finely grind with a hand blender. Whip the cream with 1/2 tbsp. sugar until very stiff. Soak cooled gelatin, squeeze and melt with 2 tbsp orange juice. Mix pumpkin puree with vanilla yogurt and 1/2 tbsp sugar well and stir in the whipped cream, now stir in the gelatin.

Pour the mixture into cooled rinsed glass bowls, cover and refrigerate for about three to four hours (preferably overnight). Dip the tablespoon into hot water, cut out some dumplings from the cream, arrange them on plates in a star shape and sprinkle the orange and lime zest all around, add the redcurrant shoots and drizzle with redcurrant syrup. Garnish with mint croissants.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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