Mini pumpkin bavarois with parmesan sauce

Name: Mini pumpkin bavarois with parmesan sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 5
Ingredients: Delica pumpkin to be cleaned 1.2 lbs; Water 0.42 cup; Fresh liquid cream ¼ cup; Whole milk 1.3 tbsp; Egg yolks (about 2) 2 ½ tbsp; Gelatin in sheets 0.4 oz; Fine salt to taste; Whole milk 0.8 cup; Parmigiano Reggiano PDO cheese 0.8 cup; Extra virgin olive oil to taste; Black pepper to taste; Thyme to taste; Hazelnuts toasted to taste; Chopped hazelnuts to taste

it de fr es br

234

Calories per serving

Gluten Free

Energy Kcal 234
Carbohydrates g 5.7
of which sugars g 5
Protein g 10.2
Fats g 18.9
of which saturated fat g 6.84
Fiber g 1.1
Cholesterol mg 124
Sodium mg 277

Difficulty: Easy
Prep time: 20 min
Cook time: 10 min
Makes: 5 pieces
Cost: Low

PRESENTATION

If you want to wow your guests with something different, mini pumpkin bavarois with parmesan sauce is seriously the way to go. Really, this pumpkin bavarois recipe captures autumn in a savory twist. Forget sweet Bavarian creams—this is all about pumpkin's natural sweetness paired with a creamy, smooth texture. And when you drizzle that sharp, rich parmesan sauce over the top—oh man—it perfectly balances the mellow pumpkin. Plus, toasted hazelnuts add a crunchy and nutty contrast that elevates every bite. Some might call it a pumpkin flan or mousse, but these mini delights have a delicate, almost custard-like feel that melts right in your mouth. Pretty much stands out as a creative starter when you are tired of the usual lineup.

What really, really makes this mini pumpkin bavarois memorable is the balance of flavors. The silky pumpkin layer is just right—not too heavy, not too light—fancy yet super comforting. For those who adore parmesan sauce, its salty punch ties everything together, adding that extra oomph to each bite. And the roasted hazelnuts? They bring a toasty aroma that harmonizes beautifully with the pumpkin and cheese. Some might try extra spices or a splash of pumpkin seed oil for flair, but honestly, this version keeps it simple, letting the main ingredients shine. As an appetizer, it's an original choice guaranteed to impress at a holiday dinner or any special occasion. Seriously, unlike a sweet pumpkin parfait or traditional pumpkin custard, this savory twist is a tasty surprise that gets everyone talking. Serve these up and you'll have a menu that stands out, leaving your guests smiling and, no question, asking for the recipe!

INGREDIENTS

234

Calories per serving

Ingredients for 5 bavarois: Delica pumpkin 1.2 lbs (550 g) - to be cleaned; Water 0.42 cup (100 g); Fresh liquid cream ¼ cup (60 g); Whole milk 1.3 tbsp (20 g); Egg yolks 2 ½ tbsp (36 g) - (about 2); Gelatin in sheets 0.4 oz (10 g); Fine salt to taste

for the sauce: Whole milk 0.8 cup (200 g); Parmigiano Reggiano PDO cheese 0.8 cup (80 g)

Ingredients for garnish and decoration: Extra virgin olive oil to taste; Black pepper to taste; Thyme to taste; Hazelnuts to taste - toasted; Chopped hazelnuts to taste

Preparation

How to prepare Mini pumpkin bavarois with parmesan sauce

To prepare the mini pumpkin bavarois with Parmesan sauce, first clean the pumpkin by removing the seeds 1 and the skin 2. Then cut it into chunks 3,

and transfer it to a pan with a drizzle of oil 4. Add 3.5 oz of water 5 and let it cook for about 25 minutes, until it becomes soft 6.

Then transfer it to the bowl of a blender and blend it 7, until you get a smooth cream 8. Soak the gelatin in cold water 9.

Meanwhile, prepare the crème anglaise: pour the cream into a mixing bowl 10, add the egg yolks 11 and cook it in a bain-marie, stirring continuously with a spatula 12, until it reaches 185°F.

Pour the milk into a saucepan 13 and heat it. Then gently squeeze the gelatin 14 and dissolve it in the milk 15.

Mix the crème anglaise with the pumpkin puree (16-17); then add the milk inside 18

and stir until you get a smooth mixture 19. Season with salt and divide the mixture into 5 metal molds 20. Then cover with plastic wrap 21 and store in the refrigerator for at least 10 hours.

When serving the mini bavarois, prepare the accompanying sauce. Pour the milk into a saucepan 22 and heat it over low heat. Then add the Parmesan 23 and stir 24

until the sauce has thickened completely 25. Heat some water in a saucepan and without burning yourself, dip the mold, making sure the water does not get inside 26. Invert the bavarois onto a serving plate 27

and garnish with the Parmesan sauce 28. Finish decorating with black pepper, thyme leaves, chopped hazelnuts 29, and toasted hazelnuts. The mini pumpkin bavarois are ready to be served 30.

Storage

You can store the mini pumpkin bavarois for up to 2 days in the refrigerator. Freezing is not recommended.

Tip

If you need to prepare the Parmesan sauce the day before, to reheat it, simply warm it up by adding about two fingers of milk. Prepare your bavarois with your favorite type of pumpkin and flavor them using citrus zest and turmeric.

For the translation of some texts, artificial intelligence tools may have been used.