Pumpkin cream with egg cooked at low temperature

Place the pumpkin on a plate covered with baking paper and cook it in the preheated oven to 180ºC until it becomes soft. Once cooked, cool it quickly in the pre-cooled blast chiller with the function of blast chilling for about thirty minutes.

With the help of a tablespoon, remove all the pulp of the pumpkin and blend with a blendermini to obtain a soft cream. Preheat the blast chiller with the cooking function at low temperature at 70ºC and, when it reaches the temperature, place the eggs resting on the grate and let them cook for an hour. Once cooked, cool quickly for about ten minutes. 

Clean the mushrooms from the soil with a damp rag, cut them into slices and cook in a pan with a drizzle of oil and a clove of garlic. Salt and pepper. Pour into a bowl a ladle of pumpkin cream, lay over the egg cooked at low temperature removing the shell and decorate with some mushrooms and with a little black truffle. Finish with a little oil.

Once cooked, you can freeze the pumpkin with the freeze function and store it in the freezer for up to 6 months. When needed, all you have to do is regenerate it in a preheated oven for a few minutes.