Truffled Pumpkin and Sultana Flute

Recipe by Buddika Samarasekera and M.I Dain from Waters Edge – National winners Real High Tea Sri Lanka

Parmesan flute

75g Grated parmesan
50g Flour
30g Butter


Mix all the ingredients to a dough and rest in the fridge for 01 hour.
Cut into strips and bake in the oven at 160co for 20 minutes.

Parmesan Mousse

200g Parmesan Powder
100ml Fresh Cream
100ml Milk


Bring all the ingredients to boil.
Simmer for 45 minutes.
Rest in the fridge for 30 minutes.
Return to a boil and whisk until smooth.

Truffle Pumpkin

200g Pumpkin
100ml Milk
2.5ml Truffle
1g Salt
1g Pepper
2g Gelatin


Bake pumpkin with milk and blend.
Then add gelatin and season with truffle.

Caper Sultana Puree

100g Sultanas
100g Capers
100ml Water


Bring all ingredients to a boil and make a smooth pulp.

Balsamic Caviar

100ml Balsamic vinegar
0.8g Agar
10g Sugar


Boil balsamic vinegar and sugar.
Then mix agar.

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