Crema di zucca yogurt montato e Melassa di fichi

Here is a taste suggestion you absolutely must replicate:

Pumpkin cream, whipped yoghurt and Fig Molasses, taste and originality for a really interesting entrée or gourmet end of meal.

A recipe that is simple to make but with a guaranteed result, suitable for those who like to experiment in the kitchen and enjoy particular tastes and combinations.


· 300 g pumpkin pulp

· 200 g vegetable stock

· 30 g evo oil

· 100 g carrots

· 100 g spring onions

· 2 sage leaves

· 1 sprig rosemary

· 1/4 teaspoon white pepper

· salt to taste

· 250 g Greek yoghurt

· 100 g milk

· Fig molasses to taste

· slivered almonds to taste

· pumpkin seeds to taste 


Prepare the vegetable stock; clean the pumpkin by removing the skin and seeds, cut into cubes and keep aside.

Chop spring onion and brown in a pan with a little oil; add sage and rosemary.

Add the chopped pumpkin and carrots, add the stock and leave to cook until soft.

Season with salt and transfer to a bowl: reduce to a cream with an immersion blender.

Season the cream with white pepper and keep aside.

Whip the milk with a whisk; incorporate the yoghurt gently, stirring from the bottom up so as not to disassemble it.

Toast the almonds in the oven; fill the glasses 3/4 full with the pumpkin cream, add the whipped yoghurt, sprinkle with the molasses and finally with the almond slivers and pumpkin seeds.