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.