24/03/2009 | Pumpkin veloute with floating island and baeri cavier

2 baby pumpkin
100g white part of leek
30ml cream
20g butter
30ml olive oil
1tsp chopped chives
100ml veg stock
Salt and pepper to taste
20ml gewurztraminer
20g beef bacon

Floating Island
2 organic egg white
5g salt
5g baeri cavier

Method
窶「 Peel the pumpkins and cut them in to small cubes.

窶「 Slice the leeks and wash them in running cold water.

窶「 Prepare the veg stock with veg trimmings from the kitchen.

窶「 In a heavy bottom pan add half of the olive oil and saute the leeks without discoloration.

窶「 Add the pumpkin cubes and saute further without getting brown.

窶「 Add the veg stock and bring to boil and keep simmering until the pumpkins are soft.

窶「 Blend the soup and strain through a fine strainer.

窶「 Grill the smoked beef bacon and add it in to the soup to give a smoky flavour.

窶「 Bring the soup to boil and finish it with wine, cream, butter and seasoning.

窶「 Beat the egg white with salt and poach them in water.

窶「 Strain the hot soup and pour it in to the serving bowl and place the floating island in the centre of the soup and top it with baeri caviar and drizzle around with olive oil and chopped chives.

Recipe courtesy of Signatures restaurant, Jebel Ali Golf Resort and Spa & Chef Didier Gusching

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