(Raw vegan gluten free recipe)
Ingredients (For 1 person):
- Violet pumpkin (180 grams)
- Orange juice Tarok Moor variety
- Black pepper
- Raw peeled almond frozen (200 grams)
- 1 Teaspoon of coconut impalpable flour
- 1 Glass of water (To put in the freezer half an hour before making the sour cream)
- 1 Teaspoon of onion
- ΒΌ Teaspoon of salt
- 1 Sachet of saffron
- Chives to garnish the dish + 2 Teaspoons thin cut for preparation
- 2 Teaspoons of sweet chili wires
- Organic peel orange
- Black sesame
Process
Take your beautiful pumpkin violin, cut the top peel it and get a delicious dessert with a pinkish pie. Now sprinkle a Moro orange and marinate, after a brief and delicate massage, the pumpkin with a pinch of black pepper. Next, prepare the sauce with almond and saffron cream, then put the frozen almonds in the blender glass, cover with cold water, add the other Ingredients except the chives. Blend until you get a pretty soda cream. Pour into a bowl and add the chives. Now pour a couple of tablespoons of sauce on the pumpkin pie mix to mix it all well. Place in the center of the dish and decorate with other chives, orange peel, sweet pepper walnuts and some black sesame seeds.
SOURCE: www.ricettecrudiste.it
