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Premios
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- SuperGold WCA 2013
Fat percentage
- Semi-skimmed: 10≤ MG <25%
- Fatty: 45≤ MG <60%
- Skimmed: 10% < MG
- Extra-fatty: MG ≥60%
Production site
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Seasonal recipes
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Citric pumpkin

Ingredients
Elaboration
Nutritional information

3 h

Type of dish: Dessert

Temperature: Cold

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Oranges 0.125 kg

Pumpkin purée 150.0 g

Caramelized butternut squash 100.0 g

Caramelised pumpkin seeds 50.0 g

Orange sherbet 250.0 l

Light Cointreau custard 125.0 g

4 spice biscuit 125.0 g

Citric supremes (segments) 0.15 kg

Glazed fruit 75.0 g

Ingredients for Pumpkin purée (150.0 g) See Recipe

Water 0.19 l

Sugar 0.032 kg

Pumpkin 0.09 kg

Ingredients for Caramelized butternut squash (100.0 g) See Recipe

Water 0.094 l

Sugar 0.019 kg

Pumpkin 0.1 kg

Ingredients for Caramelised pumpkin seeds (50.0 g) See Recipe

Icing sugar 0.03 kg

Butter 0.001 kg

Pumpkin seeds 0.05 kg

Ingredients for Orange sherbet (250.0 l) See Recipe

Orange juice 0.275 l

Glucose 0.013 kg

Trimoline 37.5 g

Orange zest grater 1.5 g

Licor Karpy, botella. 0.015 l

Prosorbete 100 frío Sosa 12.5 g

Procrema 100 frío Sosa 0.025 kg

Ingredients for Light Cointreau custard (125.0 g) See Recipe

Cream 0.025 l

Sterilised milk 0.063 l

Orange zest grater 1.5 g

Egg yolk 0.6 ud

Sugar 0.013 kg

Fish tails 0.5 g

Cointreau 0.015 l

Ingredients for 4 spice biscuit (125.0 g) See Recipe

Butter 0.033 kg

Sugar 0.042 kg

Plain flour 0.032 kg

Hazelnuts 0.032 kg

Table salt 0.667 g

Four Spices 2.0 g

Ingredients for Citric supremes (segments) (0.15 kg) See Recipe

Pink grapefruit 0.1 kg

Oranges 0.1 kg

Mandarin oranges 0.1 kg

Ingredients for Glazed fruit (75.0 g) See Recipe

Sugar 0.1 kg

Water 0.1 l

Medium golden apple 0.1 kg

Oranges 0.1 kg

Elaboration

For this recipe, the following preparations are necessary:

HOW TO SERVE

Place a mashed pumpkin quenefa in the centre of the plate.
Arrange two tablespoons of biscuits and pipes around the puree.
Place cubes of confit pumpkin next to the biscuit and on top 4 slices of orange.
Put sabayon buttons next to the segments and burn them with the help of a torch.
Add the orange sorbet.
Decorate with the glazed orange (grated on the spot.)

Nutritional information (1 portion)

Energy

458.17

kcal

Carbohydrates

76.26

Proteins

4.59

Lipids

12.69

Fiber 3.12 g

Saturates 4.92 g