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Products

SPECIALS

  • Calx
  • Agalita
  • Calx

Recipes

  • Hot pumpkin bonbon
  • Concentrated apple

Hot pumpkin bonbon

  • 1kg pumpkin
  • 4l water,
  • 40g hydrated lime
  • 660g sugar
  • 100g sweet potato and vanilla cream
  • 100g mascarpone and coffee cream.
Peel the pumpkin and cut it into 3cm cubes. Dissolve the hydrated lime in 2l of water and immerse the pumpkin in the limewater, stirring gently every 10 mins. Remove after 3 hrs and wash with water. Prick the cubes with a fork. Mix the sugar with 2l of water and bring to a boil. Add the pumpkin cubes and simmer for 2 hrs.
Leave to cool in their syrup. To serve, heat the cubes in the syrup at 70°C, then remove them and place them on paper towels to drain the excess syrup. Serve the sweet potato and vanilla cream in a spoon and
place a pumpkin cube on top. Sprinkle with a few grains of coarse salt. Place a spoon filled with mascarpone and coffee cream to one side.
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