Kakai pumpkins are an anomaly of nature. They have been developed from Austrian naked-seed pumpkins traditionally used for the production of Styrian pumpkin seed oil. The seeds, which have no hull, have a delicious flavour and texture when they are picked fresh from the pumpkins. In this recipe they provide the textural element that contrasts with the delicate crayfish and mud crab velvet.
Put the grapeseed oil in a large, wide, shallow saucepan. You will need a minimum depth of
Whisk the eggwhites in a clean bowl to form medium stiff peaks. Immediately place 1 large heaped tablespoon of eggwhite onto the mousseline and whisk through vigorously. Then quickly place the remaining eggwhite on top and lightly fold through with a spoon to create the velvet mixture. Using a large kitchen spoon, create heaped ovals of the velvet mixture approximately
Put all of the reserved pumpkin seeds into a small saucepan with
Reheat the remaining pumpkin and crustacean juice in a separate saucepan to simmering point.
Using a slotted spoon carefully remove each crustacean velvet and place one directly into the centre of each warmed serving bowl. Spoon a generous heaped tablespoon of kakai pumpkin seeds over each velvet. Put the warm crustacean and pumpkin juice into a warm teapot. Serve the velvets to your guests and pour the juices over them at the table.
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