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TRUFFLED PUMPKIN & SULTANA FLUTE

Food : Main Courses

TRUFFLED PUMPKIN & SULTANA FLUTE

Ingredients

Parmesan Flute
• 75g Grated Parmesan
• 50g Flour
• 30g Butter
 
Parmesan Mousse
• 200g Parmesan Powder
• 100ml Fresh Cream
• 100ml Milk
Truffle Pumpkin
• 200g Pumpkin
• 100ml Milk
• 2.5ml Truffle
• 1g Salt
• 1g Pepper
• 2g Gelatin
 
Caper Sultana Puree
• 100g Sultanas
• 100g Capers
• 100ml Water

MethodParmesan 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.
Parmesan Mousse
  • 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.
Truffle Pumpkin
  • Bake pumpkin with milk and blend. Then add gelatin and season with truffle.
Caper Sultana Puree
  • Bring all ingredients to boil and make a smooth pulp.
 

Created by : Buddika Samarasekera