Slow-cooked hokkaido pumpkin

Cook the whole Hokkaido pumpkin in the oven at 130°C for an hour and a half until thoroughly cooked.

Cut into nice pieces and remove the strands.

Drizzle with the olive oil and season with salt and pepper.

Bring the Debic Culinaire Original to the boil with the cinnamon sticks and basil.

Leave to infuse for 30 minutes.

Remove the cinnamon sticks and mix the cream with the spinach in a thermoblender at 70°C until the cream is bright green.

Pass the cream through a fine sieve.

Reduce the carrot juice to 100 ml.

Add the vegetable demi-glace and reduce to 500 ml.

Combine the two preparations and reduce to the desired thickness.

Roast the pumpkin cubes in the oven at 140°C for 50 minutes until lightly caramelised and cooked through.

In the meantime, reduce the Debic Culinaire Original to half.

Mix everything together in a thermoblender until smooth and season to taste with salt and pepper.

Heat the chopped onion with the vinegar, white wine, sugar and olive oil and cook until the liquid has completely evaporated and the onion is golden brown.

Leave to cool and mix with finely chopped black garlic cloves and roasted pumpkin seeds.

Cut the pumpkin into 4 mm slices

Cut discs out of the pumpkin.

Place the pumpkin discs and the olive oil, ginger and vanilla in a vacuum bag and remove the air

Steam the pumpkin discs for 30 minutes at 100°C.

The pumpkin should be very slightly overcooked, so that it has a custard-like texture but does not lose its shape.

Cool the pumpkin in ice water straight away and refrigerate in the vacuum bag.

Immediately before serving, heat the pumpkin in the vacuum bag or under a heat lamp.

Mix the Thai basil, spinach and grape seed oil in the thermoblender at 80°C for 5 minutes at speed 5.

Pour the oil through a coffee filter and leave to cool.