TRUFFLED PUMPKIN & SULTANA FLUTE
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Ishafahan Dain
Buddika Samarasekera
A truffled aphrodisiac of pumpkin and sultana the two items make up a desirable melody of tastes; foreplay has begun.
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Dilmah Real High Tea Global Challenge 2015
Ingredients
Parmesan Flute- 75g Grated Parmesan
- 50g Flour
- 30g Butter
- 200g Parmesan Powder
- 100ml Fresh Cream
- 100ml Milk
- 200g Pumpkin
- 100ml Milk
- 2.5ml Truffle
- 1g Salt
- 1g Pepper
- 2g Gelatin
- 100g Sultanas
- 100g Capers
- 100ml Water
Methods and Directions
Parmesan Flute- Mix all the ingredients into a dough and rest in the fridge for 1 hour. Cut into strips and bake in the oven at 160°C for 20 minutes.
- Bring all the ingredients to boil. Simmer for 45 minutes. Rest it in the fridge for 30 minutes. Return to boil and whisk until smooth.
- Bake pumpkin with milk and blend. Then add gelatin and season with truffle.
- Bring all ingredients to boil and make a smooth pulp.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024
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