Pumpkin and Goat Cheese Roll

Ingredients

• 200 g Pumpkin purée (potimarron) (Steamed and mashed)
• 100 g All‑purpose flour
• 5 g Baking powder (≈ 1 tsp)
• 0.5 tsp Ground nutmeg
• 0.5 tsp Herbes de Provence (or mixed fine herbs)
• 0.25 tsp Sichuan pepper or Timut pepper (Optional, for a citrusy bite)
• 2 large Eggs (Separated whites and yolks)
• 150 g Goat cheese (Soft, crumbled)
• 100 g Cooked chestnuts (Roughly broken)
• 150 g Brown mushrooms (Sliced)
• 1 tbsp Butter (For sautéing mushrooms)
• 1 tsp Dried parsley
• 0.25 tsp Black pepper
• to taste Salt

Instructions

1. Separate eggs

   Separate the egg whites from the yolks into two clean mixing bowls.

   Time: PT5M

2. Make pumpkin batter

   To the bowl with the yolks add the pumpkin purée, flour and baking powder. Whisk with the electric mixer until the mixture is smooth and free of lumps.

   Time: PT5M

3. Season batter

   Stir in the ground nutmeg, herbes de Provence, and a pinch of Sichuan (or Timut) pepper. Add a little salt to taste.

   Time: PT1M

4. Whisk egg whites

   Using the electric mixer, beat the egg whites on high speed until stiff, glossy peaks form.

   Time: PT5M

5. Fold whites into batter

   Gently fold the whipped egg whites into the pumpkin batter with a spatula, lifting from the bottom and turning over until just combined. The batter should stay airy and mousse‑like.

   Time: PT3M

6. Prepare baking sheet

   Butter the baking sheet, then line it with parchment paper. Spread the batter evenly to a rectangle about 5 mm thick, leaving a 3‑4 cm margin on each side.

   Time: PT4M

7. Preheat oven

   Preheat a fan‑forced oven to 180 °C.

   Time: PT5M

   Temperature: 180°C

8. Bake the biscuit

   Place the sheet in the oven and bake for 10 minutes, or until the surface is lightly golden and set.

   Time: PT10M

   Temperature: 180°C

9. Cool and roll the biscuit

   Remove the biscuit, flip it onto a kitchen towel placed on a second piece of parchment paper. Peel off the baking paper, then roll the warm biscuit onto itself using the towel to guide it. Let it cool at room temperature for 25 minutes, then unroll.

   Time: PT25M

10. Sauté mushrooms

    In a skillet, melt the butter over medium heat. Add the sliced brown mushrooms and a pinch of dried parsley. Cook, stirring occasionally, until the mushrooms are golden brown.

    Time: PT5M

11. Prepare goat‑cheese spread

    In a bowl, crumble the goat cheese and stir with a spoon until it softens to a creamy consistency. Season with black pepper, a pinch of salt, and a little more herbes de Provence.

    Time: PT2M

12. Assemble the roll

    Spread the goat‑cheese mixture evenly over the cooled biscuit. Sprinkle the broken chestnuts and the sautéed mushrooms over the cheese. Carefully roll the biscuit again, tightening gently. Wrap the roll tightly in plastic wrap.

    Time: PT4M

13. Chill

    Refrigerate the wrapped roll for at least 2 hours (or overnight) to set the shape.

    Time: PT2H

14. Slice and serve

    Unwrap the roll, slice into 1 cm thick rounds with a sharp knife, and arrange on a serving platter.

    Time: PT5M

Nutrition Facts

Calories

210

Protein

6 g

Carbohydrates

20 g

Fat

12 g

Fiber

3 g