Roasted pumpkin and ponzu crème
Roasting the pumpkin in the oven brings out the characteristic sweet flavour of the flesh while the ponzu adds an Asian twist with pleasant tart aromas to the crème.
Makes 950g.
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Ingredients
|
350 |
g |
roasted pumpkin |
|
100 |
g |
ponzu |
|
50 |
g |
sushi vinegar |
|
500 |
ml |
sunflower oil |
|
As needed: |
|
salt |
Preparation method
- Purée the pumpkin and push through a sieve.
- Measure 300g of the purée.
- Put the purée, ponzu, and sushi vinegar in a food processor.
- Slowly add the oil while the blender is on until you have a smooth crème.
- Season to taste with salt.
Serving suggestions
- In a composition with other components of pumpkin and white fish or shellfish.
- In a composition with slow-cooked pork, fennel, and coconut.
- As a snack or amuse-bouche served with gyoza.