Recipe with honey
Summer Blossom Honey Pumpkin Terrine as a Starter
The creamy, floral summer blossom honey rounds off this autumnal pumpkin terrine beautifully, lending it a subtle sweetness. An elegant starter that's easy to prepare ahead of time.
⏱ Preparation 30 min · Cooking/baking time 25 min · Total 55 min · 6 servings
Ingredients
- 600 g Hokkaido pumpkin
- 2 tbsp summer blossom honey
- 200 g cream cheese
- 2 sheets of gelatine
- 1 tbsp olive oil
- 1 tsp freshly grated ginger
- Salt, pepper, nutmeg
- 2 tbsp toasted pumpkin seeds
Method
- Wash the pumpkin, remove the seeds and cut into cubes. Toss with olive oil, salt and pepper and bake in the oven at 200°C for about 25 minutes until soft.
- Finely purée the baked pumpkin with the ginger and 1 tbsp summer blossom honey, then leave to cool.
- Soak the gelatine in cold water, squeeze out and dissolve over gentle heat. Stir in a little of the pumpkin purée, then fold into the rest of the purée.
- Beat the cream cheese until smooth and fold into the pumpkin mixture. Season to taste with nutmeg, salt and pepper.
- Line a small loaf tin with cling film, pour in the mixture and smooth the surface.
- Chill for at least 4 hours, ideally overnight.
- To serve, turn out, cut into slices, drizzle with the remaining honey and sprinkle with pumpkin seeds.
Nutritional values per serving (approx.): 170 kcal · Fat 12 g · Carbohydrates 10 g · Protein 5 g
Tip: Lovely served with toasted slices of bread or a small side salad.
Honey used: View summer blossom honey in the shop →