Truffled Pumpkin and Sultana Flute
Recipe by Buddika Samarasekera and M.I Dain from Waters Edge – National winners Real High Tea Sri Lanka
75g Grated parmesan
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.
200g Parmesan Powder
100ml Fresh Cream
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.
Bake pumpkin with milk and blend.
Then add gelatin and season with truffle.
Caper Sultana Puree
Bring all ingredients to a boil and make a smooth pulp.
100ml Balsamic vinegar
Boil balsamic vinegar and sugar.
Then mix agar.