Gastronomixs

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.

Roasted pumpkin and ponzu crème

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

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. 

Previous page