Nutmeg Pumpkin Slice with Zucchini Tartar

For the nutmeg pumpkin slices with zucchini tartar, finely dice the pumpkin flesh and steam with a little water until soft.

Finely chop the shallots and sauté in olive oil.

Deglaze with white wine, add chicken stock and pumpkin, season with salt, pepper and Tabasco and simmer for about 3 minutes.

Puree finely with a hand blender and strain.

Heat the mixture again briefly.

Soak gelatine in cold water, squeeze out and add.

Flavor with lemon juice and garlic and fold in whipped cream.

Line a springform pan (approx. 12 cm wide and 20 cm long) or a terrine mold with plastic wrap.

Insert the toast, fill with the mousse and place in the freezer for about 1 hour.

For the zucchini cubes, heat olive oil, glaze cubes and season with thyme, salt and pepper, refrigerate.

For the jelly, boil the apple juice with the white wine and add the soaked, squeezed gelatin, temper and gloss the mousse with it.

Chill in the refrigerator for 10 minutes.

Remove the mousse from the mold, cut into 6 slices (best with a thin knife dipped in hot water), place on plates, arrange with zucchini cubes and top with chervil sprigs.

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