Yoghurt that holds its shape while baked, can that be possible? Yes! Simply mix it with miso and tahini. The result: an umami mousse with a creamy but firm texture. Piped on top of sweet pumpkin and crispy nori, these canapés are a real flavour sensation.
Bring vegetable stock to a simmer. Peel the skin off the pumpkin, then cut into 3cm squares, approximately 1cm thick. Blanch in the stock for 1 minute. Drain, then place the pieces on a lined baking tray and cool in the fridge.
Preheat the oven to 210°C (190°C fan forced).
Combine yoghurt, tahini and miso in a medium size bowl and whisk until a smooth paste forms. Transfer the paste into a piping bag with a large star nozzle.
Brush the cooled pumpkin squares with chilli oil. Pipe swirls onto the squares. Top with black sesame seeds and slivered almonds. Bake for 25 minutes until the swirls are golden and the pumpkin is tender.
While the squares are baking, make the seaweed crisps:
Mix honey, soy and water and brush the nori sheets with the liquid. Sprinkle with toasted sesame seeds, then fold each sheet in half. In a large, dry skillet, fry on low heat for 2 minutes on each side, while continuously pressing down on the nori to prevent it from puffing up. Remove from the skillet and cut into 3.5cm squares while warm.
Arrange pumpkin squares on top of the nori crackers and serve warm as canapés on a platter.
Use firm Greek-style yoghurt and very cold ingredients to achieve a paste that holds its shape when piped and baked.
Miso and tahini yoghurt swirls on pumpkin squares https://paddock2pixel.com/miso-and-tahini-yoghurt-swirls-on-pumpkin-squares/