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Roasted Pumpkin with Beetroot Citrus Sauce
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
5 servings
Ed Batisti
@batisti- Ingredients
- Recipe
- Japanese Pumpkin500 g
- Fresh cream150 ml
- Salt to taste
- White Pepper to taste
- Sicilian lemon zest and juice1 unit(s)
- Beetroot1/4 pint
- Fleur de sel for finishing to taste
- 100% cocoa finish to taste
- Coriander Sprouts for Garnish to taste
- Cut the pumpkin into large cubes. Bake until it is almost completely soft but still a little raw inside.
- Speak the beet and squeeze its juice with a perfex
- Beat the fresh cream in a chilled bowl or with an inverted bain marie, the cream should be very cold, beat until it is very creamy, almost whipped cream.
- Pour the beetroot juice into the cream, The zest of the lemon and its juice, salt and pepper, beat a little more, Note: do not beat too much so as not to cut the preparation,
- Finish with the citrus beet cream in the pumpkin and sprinkle with fleur de sel and 100% cocoa garnish with coriander
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