logo fine Fine Tastes of Modena per stampa Fine Tastes of Modena

Cream of Pumpkin Brulè with Zampone & Aceto Balsamico Tradizionale di Modena (ABTM)

Second Course

1 cooked zampone
300 g (10.5 oz) pumpkin
100 g (7 Tbsp) brown sugar
½ golden onion
1 liter (4â…“ cups) broth
2 egg yolks
100 g (approx 7 Tbsp) cooking cream
Traditional Balsamic Vinegar of Modena (to taste)
Salt and pepper (to taste)
Extra virgin olive oil


Brown the onion in a pan with a splash of olive oil. Cut the pumpkin in cubes and cook while adding the broth. Blend the cooked pumpkin and pass through a chinois strainer.
Add the cooking cream and egg yolks. Place the mixture in a shallow dish and bake in oven at 65 °C (150 ° F) for 20 minutes. Sprinkle brown sugar on the pumpkin cream, and caramelize over a flame.