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More than just a pumpkin!

PHOTO: V.V. Krishnan

Simple twist A fillo rolled pumpkin mousse

People don’t expect to see pumpkin in a fine dining restaurant. But this fillo rolled pumpkin mousse is an example of how the vegetable can be quite easily transformed into something quite exotic.

The dish is easy to prepare as long as the pumpkin is blended well. The shredded fillo is basically the pastry of a spring roll, shredded fine and fried.

Yellow pumpkin: 480 gm

Salt to taste

Sugar to taste

Shredded fillo pastry: 200 gm

Thai sweet chilli dressing: 80 gm

Peel, deseed and cut the pumpkin roughly into 1/2 inch thick slices.

Preheat an oven at 120 degrees C. Place the sliced pumpkin on a perforated roasting pan and cook in the oven for one hour at 120 degrees centigrade.

Once the pumpkin is tender, remove from the oven and allow it to cool.

Place the cooked pumpkin in a food processor.

Add the sugar and salt.

Mix the ingredients in a blender for some time on high speed and make sure that the mixture is smooth and well aerated.

Remove from the blender and place in a freezer for 30 minutes.

Once the pumpkin mousse has become slightly stiff and easy to handle, make 2-inch long croquettes of the mixture.

Spread out the shredded fillo on a table, place the pumpkin croquette in the centre and roll the fillo over the pumpkin mousse making sure all the pumpkin is covered.

Crisp fry in medium hot oil, serve drizzled with Thai sweet chilli dressing.

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