I wanted to make it using fresh pumpkin, but in trying the Idea out I have been having trouble to thicken it enough to hold its shape without lots of starch.
So here's the idea?
Pumpkin, butter, nutmeg, and corn starch.
I creamed the butter and pumpkin. Then dusted in the corn starch (and nutmeg) till it was manageable.
Using a 1.5 ounce scoop, dripped it carefully into a deep fryer.
Fried till golden.
It was a perfect dome.
Served with 3 parts creme fresh and 1 part marshmallow cream, splashed with essence of maple.
Dusted with chopped toasted pumpkin seeds.
I love the idea, but the flavor of the pumpkin is too subtle and masked by a slight raw starch flavor.
I'm posting it here, I hope it's the right section, for some advice on getting it to hold with out so much starch and how can I bring up the pumpkins intensity?