PUMPKIN CREMA CATALANA WITH BUFFALO MOZZARELLA AND PUNTARELLE


This article is also available in: Italian

INSTRUCTIONS FOR 10 finger food

DIFFICULTY medium

PREPARATION TIME 15 minutes + pumpkin cream preparation
INGREDIENTS
Crema catalana:
• 250g double cream
• 50g sugar
• 4 egg yolks
• 1 pinch of salt
• 50g pumpkin cream
• 1 buffalo mozzarella
• Puntarelle – a member of the chicory family sometimes known as asparagus chicory

Pumpkin cream:
• ¼ blue-green pumpkin
• Milk, as needed
• Extra virgin olive oil

METHOD

Pumpkin cream
Cut a quarter of a pumpkin into slices and wrap in aluminum foil. Bake at 160° for 30 minutes. Once cooked, put the pulp into a blender and mix with warm milk and extra virgin olive oil until you get a smooth cream, but not too much soft.

Crema catalana
Bring double cream to the boil.
In a bowl, mix sugar with the egg yolks and the pumpkin cream. Stir in the boiling double cream gradually, to avoid cooking the egg yolks. Mix until uniform and let cool. Once cooled, pour the mixture into porcelain ramekins. Cover each serving with cling film and cook in a steam oven or in a double boiler for about 10\15 minutes.
Once cooked, let them cool. Before serving, sprinkle sugar cane on top of each crema catalana and caramelise using a blowtorch. Alternatively, grill in the oven until the sugar turns dark brown.

CHEF’S SUGGESTION

To personalize your finger food, place on top of each serving a cube of buffalo mozzarella, puntarelle cut into julienne strips and some seeds of black sesame.
Enjoy!

THANKS TO Francesco Frangella

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