Sweet pumpkin

    Sweet pumpkin puree with fresh salad of pumpkin, apple and lemon, served with liquorice ice
    4-6 people
    1 Hokkaido pumpkin (save a bit for the  pumpkin salad)
    25 g of butter
    1 organic lemon
    2-3 tbsp. Acacia honey
    1 licorice root
    Halve the pumpkin and scrape out the seeds, leave the skins on as it becomes tender during cooking and gives an extra depth of flavor and color to pure. Cut the pumpkin out in large cubes.
    Put pumpkin and licorice root in a saucepan, cover with water and bring to the boil. Boil the pumpkin for about 20 min., Until tender and then drain.
    Put the cooked pumpkin in a blender together with butter and honey, and blend until puree is completely smooth.
    Season the puree with lemon juice and finely grated zest and leave it for 15-20 min to cool, season if necessary with extra lemon and honey.

    Fresh salad of pumpkin and apple
    1 apple
    1 piece of pumpkin, keept from pure.
    1 tsp. Honey
    A little lemon juice
    A little fresh greens, Wood sorrel, lemon balm or verbena.
    Cut apple into quarters, remove cored.
    Cut apple and pumpkin in quite thinly sliced on a mandolin  and put them into a bowl.
    Turn apple and pumpkin with a little lemon juice and honey, so they just are marinated, but still have some crunch.

    Licorice ice
    4 dl whole milk
    2 dl cream
    150 g of sugar
    3-5 grains of salt
    7 pasteurized egg yolks
    3-5 tbsp. licorice powder, depending on how much you want the ice to taste of licorice.
    Add sugar, milk, cream and licorice powder and salt, and bring to the boil (salt may seem unusual, but it “breaks” the sweetness of the ice, and makes the taste of licorice even stronger).
    Put egg yolks in a bowl and whisk gently boiling milk / cream into them.
    Pour the egg cream back into the pan, put it back on the stove and heat it gently up to about 80-84 °, with thorough stirring.
    Remove from the heat when the cream start to thicken – get the cream too high a temperature, coagulates and separating it!
    Let the cream rest for 10-15 min., and place it in the refrigerator.
    Stir it occasionally, until completely cold.
    Run cream on an ice machine, until it becomes firm and creamy, and put the ice in the freezer until you need it..
    Server ice with pumpkin puree and serve with the fresh salad and some herbs on top.